Duck Confit with Chestnuts, Pears and Potatoes

Ingredients:

• 4 duck leg confits
• 1 pound chestnuts, peeled and chopped
• 2 pears, peeled and chopped
• 1 pound potatoes, peeled and chopped
• 2 sprigs fresh thyme
• 1/2 cup chicken stock
• 1/2 cup red wine
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, sauté chestnuts and pears in butter until golden brown. Add potatoes and cook until tender.
3. Place duck legs in a baking dish and pour chicken stock and red wine to cover. Add thyme and season with salt and pepper. Bake for 30 minutes or until cooked through.

Verdict:

This gourmet dish is perfect for a special occasion. The richness of the duck is complemented by the sweetness of the chestnuts and pears. The potatoes add a hearty element to the dish.

Serving Suggestions:

Serve hot with a side of green beans or roasted vegetables. Pair with a bottle of red wine for a truly indulgent meal.