INGREDIENTS
1 Can Confits Canard
1 Bag Green Beans Int.FinoUli 2×2.5Kg
1 Bag Potato Parisiene Lutosa 4×2.5 Kg
HOW TO PREPARE
Remove the confit thighs from the tin and drain them.
Preheat the oven to 220º and place the thighs in the oven for 15 minutes, turning them halfway through cooking. Place the potatoes on a baking tray and bake at 200º for 15 to 20 minutes, until golden brown. Sauté the green beans (extra fine) with a tablespoonful of the fat from the confit for 5 to 10 minutes over a medium heat. Season to taste with salt and pepper.
It's ready to serve.
