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Confit de carnard

(6 Posts)
norktasticninja Tue 04-Aug-09 16:08:17

I bought some confit de canard (tinned, obviously!) back from France. Can anyone tell me how long it roast it for and at what sort of temperature? There are no instructions on the tin and TBH I couldn't read them well enough to follow them even if there were blush

CountessDracula Tue 04-Aug-09 16:10:02

it would already be cooked

CountessDracula Tue 04-Aug-09 16:10:49


norktasticninja Tue 04-Aug-09 16:12:15

I know, but I don't fancy serving it all cold and blubbery! A friend of MILs did something with it in the oven and it was delicious with lovely crispy skin. Unfortunately I don't have her number and MIL is away ATM...

norktasticninja Tue 04-Aug-09 16:12:39

x thanks for the link!

castille Tue 04-Aug-09 16:24:19

I had that for lunch today


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