Duck confit, caramelized onions, oka cheese on country bread toast



Recipe for 12 Tapas

Onions and duck confit

2 Thigh(s)
Confit duck leg
2 Unit(s)
2 Clove(s)
150 Ml
Vermouth (wine)
2 Tbsp


12 Slice(s)
Country bread
12 Slice(s)
Oka cheese
2 Tbsp
Chopped parsley
  • Butter
  • Salt and pepper

Preparation time: 45 min

Preheat your oven at 400 °F

  • Prep

    Remove meat from the bones and shred the meat into pieces with your fingers.

    Mince the onions and chop the garlic.

    Butter your toast and bake in the oven for 8 to 10 minutes.

  • Onions and duck

    Slowly cook the onions with butter and garlic. Let it brown and add the vermouth. Once the alcool evaporated, add the duck to reheat it.

    Divide it on your toasts.

  • Toast

    Put a slice of cheese on each toast covered with the duck mix. Bake in the oven for 5 minutes. Serve a a tray and garnish with parsely.

Bake your duck legs for 5 minutes before removing the meat from the bones. It will be easier!

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