Pot–au-feu de duck confit from L’Alternative in Lyon

Tastes of Lyon, France with Pot-au-feu de duck confit

I have always loved the words pot-au-feu. They remind me of cold days in Europe when I am lucky to discover the ideal small restaurant for a simple hot meal and a glass of local wine.

L’Alternative in Lyon is just that place. Although highly recommended by our friend, Max, at the Radisson Blu hotel, Maralyn and I walked to the contemporary style restaurant with open minds. What a delightful alternative to traditional bouchons we tend to favor.

Although we enjoyed every innovative bite at L’Alternative, the pot-au-feu, simply a stew with duck leg, was the winner.

Ingredients:

1 duck leg per person

1 carrot

1 turnip

1 leek

1 kale

I celery branch

1 small zucchini

1 liter duck juice

thyme

laurel

½ onion

peppercorns

Method:

Bake duck leg until very hot and tender in a casserole type dish.

Remove leg  from casserole.

Cook the washed and cut vegetables in the natural duck juice until desired tenderness.

When the veggies are half cooked, add the duck leg back to the pot with thyme, laurel and onion.

Prepare warm, wide, soup size bowl with the duck leg, then the vegetables.

Add a half ladle of broth from the pot.

Garnish with peppercorns and a bay leaf.

We enjoyed this family type supper with a glass of local burgundy wine. Crusty French bread is ideal for scooping the last of the duck and vegetable broth.