Nos Regions ont du Talent Confit canard 4/5 cuisses 745g

Antoine Raimondo from Arles-sur-Tech, Rha´ne-Alpes, assists during this edition of Nos Regions ont du Talent as a member of the jury. In the world of TV talent shows, the opportunity to compete offers a chance at celebrity and stardom to thousands of hopefuls. France has its own unique version, called Nos Regions ont du Talent and this season four lucky regions compete to impress a jury of personalities and a viewing audience with their specific skills. A regional specialty from Normandy, the duck confit is a must-try in all of our regions. Recipe: Fill the cavity of 1 duck with 6 pcs garlic and 1 bunch fresh thyme, stuff ½ bunch of sage into the neck cavity, season well with salt and pepper. In a pot large enough to accommodate all 4 duck legs, add 2 tbs. juniper berries, 2 cloves and some vegetable oil. When oil shimmers, gently place legs skin side down in pan. Cover and cook over low heat for 35 mins per pound or until meat pulls away from bone easily (the temperature should be 180 degrees F in deepest part of thigh). For best results, serve at room temperature on top of roasted potatoes as an appetizer or Basque pepper pilaf as a main course.