Servings: 4
Preparation: 5 minutes
Cooking: 20 minutes
Ingredients
- 4 confit duck legs
- 30 ml (2 tbsp) tomato paste
- 1 garlic clove, minced
- 5 ml (1 tsp) sugar
- 5 ml (1 tsp) Herbes de Provence
Instructions
- Preheat oven to 220°C (425°F) with rack in the center.
- In a bowl, combine the tomato paste, garlic, sugar, and Herbes de Provence.
- Coat the duck legs with the mixture.
- Arrange the legs on a baking sheet lined with a silicone mat and bake for 20 minutes.
