Duck Confit Omelet
Duck Confit Omelet
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Duck Confit Omelet

Preparation
15 MIN
Cooking
15 MIN
Servings
4
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Ingredients

Filling

Omelet

Preparation

Filling

  1. 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.
  2. In a bowl, combine the shallots, chives and duck. Set aside.

Omelet

  1. 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 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 centre, 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.

Comment

  1. Served with a simple arugula salad. Sublime.

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