Duck Confit Omelet
Duck Confit Omelet
Ingredients
- 6 shallots, finely chopped
- 2 tablespoons (30 ml) butter
- 1/4 cup (60 ml) white wine
- The shredded meat of 1 duck leg confit
- 1/4 cup (60 ml) chopped fresh chives
- Salt and pepper
- 12 eggs, lightly beaten
- 1/2 cup (125 ml) milk
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
Instructions
- In a skillet, caramelize the shallots in the 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.
Duck Confit Omelet