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Duck Confit And Goat’s Cheese Omelette

Image of Duck Confit And Goat’s Cheese Omelette

1 confit duck leg
˝ garlic clove, finely chopped
1 tbsp chopped parsley
6 free range eggs
2 fresh young goat’s cheese, such as crottins
Bunch of fresh chervil, picked


Serves: 2


Remove the confit duck leg from its covering fat and leave it to stand at room temperature for 30 minutes.

Preheat the oven to 180°C/gas 4. Place the duck leg skin side down in a small heavy ovenproof frying pan. Using the palm of your hand, squash the leg down into the pan to bring as much of the duck’s skin into contact with the pans surface as possible. Heat until the duck starts to sizzle lightly and then transfer the pan to the oven.

Cook the duck in the oven for 20 minutes, or until the skin has crisped to a good crunchy golden brown. Remove the pan from the oven, lift the duck leg on to a plate and allow to cool to lukewarm. Strain the fat into a bowl and, when it is cold, store in the fridge for later use.
Carefully lift the duck skin from the meat and cut it into strips. Prise the meat from the bones and shred it into a bowl. Mix in the garlic and parsley.

Break 3 eggs into each of 2 bowls. Season each with salt and pepper and beat them. Crumble a goat’s cheese into each bowl and gently stir into each half of the duck meat and skin together with half of the chervil leaves.

Heat a scant quantity of duck fat in a non-stick or well proved frying pan. Pour in the contents of one of the bowls and, using a fork, stir the egg mixture as you would for scrambled eggs. When the mixture is looking halfway cooked and vaguely creamy, stop stirring and allow the omelette to set.

Using a spatula, tip the pan and fold over the omelette to form a nice plump cushion, then tip it on to a plate. With all swiftness, repeat the process with the remaining omelette mixture. Serve with a large salad.

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