Plat du Tour

Duck Leg Confit with Speck and Brussel Sprouts (2x14)

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Today's start town Carcassonne is steeped in history, as are many classic French dishes. Guillaume shows us how to cook a dish created hundreds of years ago – duck confit with Brussels sprouts. This technique is all about pan-frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.