Charcuterie / Entrées

Duck Leg Confit Omelette

with Duck Leg Confit -

​4 Servings


Shredded meat of 1 Duck Leg Confit

6 Shallots, finely chopped

4 tbsp. Butter

1/4 cup White Wine or 1/4 cup Chicken broth

1/4 cup chopped Fresh Chives

Salt & pepper

12 Eggs, lightly beaten

1/2 cup Milk

1/2 cup grated Parmigiano-Reggiano cheese


​In a skillet, caramelize the shallots in 2 tablespoons butter. Season with salt and pepper. Deglaze with the wine and reduce until almost dry.  Let cool

In a bowl, combine the shallots, chives and duck. Set aside

In another bowl, combine the eggs and milk

Season with salt and pepper. In two piping hot 30-cm (12-inch) non-stick skillets, melt the remainder of the butter. Divide the egg mixture between the skillets

Cook over medium heat for 3 to 4 minutes, breaking the bottom of the omelets with a spatula to facilitate cooking. When the edges of the omelet, and not the center, are almost cooked, spread the filling and cheese over one half of the omelets. With a spatula, fold the other side over the filling. Cut in half and slide into plates

Serve with a green salad or fresh fruit