Duck confit in crepes with vegetable stew
Duck confit is probably the best thing I can cook. This recipe I use already for 15 years and always made a duck for the New year because of its wonderful aroma fills the whole house and creates a festive atmosphere. I served it with baked potatoes and vegetables. Duck is very long cooked in fat at a low temperature, literally falling apart when pressed with a fork and melts in your mouth. And duck confit disassembled into thin fibers, it is a great filler for crepes, which are served on a mattress of steamed vegetables. This stew is also very tasty, but less expensive and useful.