MON POT-AU-FEU DE CANARD à l'ancienne - viande moelleuse - Grand Mère Mitraille - Gourmandises TV

Season duck legs with salt, black pepper, garlic, and thyme; let marinate for at least 12 hours in the refrigerator.

Preheat oven to 225°F (107°C).

Place marinated duck legs in a baking dish and cover with duck fat.

Bake duck legs in the oven for 4-6 hours until tender and meat easily pulls away from the bone.

Remove duck legs from the fat and let cool slightly; shred the meat, discarding bones and skin.

In a mixing bowl, combine flour, baking powder, and salt; mix well.

Add water and sour cream to the flour mixture; knead until a soft dough forms.

Divide dough into equal portions and roll each into a flat circle.

Heat oil in a deep skillet over medium heat until shimmering.

Fry each dough circle until golden brown and puffed, about 2-3 minutes per side.

Drain fried bread on paper towels and season with salt.

Top fry bread with shredded duck confit, cabbage, green onions, cilantro, jalapeños, and a squeeze of lime juice.

Serve immediately while warm.

Spice Level:

Allergens