Leeks

Duck and leeks pressé

Name: Duck and leeks pressé
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 duck thighs confit; 2 packages of Les Cultures de chez nous sliced leeks; 30 ml (2 tablespoons) of olive oil; Salt and pepper up to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 20

Portions 4

Freezing No

Ingredients Preparation

Ingredients

2 duck thighs confit
2 packages of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of olive oil
Salt and pepper up to taste

Preparation

Side-by-side mode

Set duck thighs in an oven safe plate. Heat and remove all grease. Chop.
In a fry pan, heat olive oil. Add leeks and cook tens of minutes. Cool down.
With a glass or a mold, make the pressé by alternating successively leeks and ducks. Unmold and serve with a old-style mustard vinaigrette.