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Duck Confit Legs with Portobello mushrooms and Shiitake

Duck Legs with Portobello and Shiitake Mushrooms is an appetizing creation that combines the juiciness of the duck with the intensity of flavour of the mushrooms.

The result is a dish that offers a balanced combination of flavours and textures. The duck legs bring a distinctive juiciness and flavour, while the mushrooms add an earthy, meaty character. Each bite is a gastronomic experience that will delight your palate, without fuss or pretension. Let’s get started!

Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons


  • 2 Duck Confit Legs
  • 6 Portobello mushrooms
  • 100 g Shiitake


  • Separate the duck thighs from the extra virginolive oil
  • Place the thighs in the air fryer
  • Skin side up, at 180°C, until golden brown
  • Use the olive oilfrom the confit itself
  • Add a little in a frying pan.
  • Sauté the portobello mushrooms and the shiitake.
  • Season to taste with salt and pepper.


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