- 1 can of duck confit thighs (6 units).
- 1 can Cebolla frita “El Guiso” from ½ Kg.
- A glass of Pedro Ximénez Especial Alta Cocina “El Guiso”
- Pinch of black pepper, raisins and pine nuts boneless.
We took the thighs, clean grease coming in, put them in a baking tray and bake in the top over high heat for about 5 minutes until golden. We must be careful to only heat them and brown the skin as they come cooked.
Meanwhile, in a pan put the remaining ingredients and cook until reduced to fuegolento sauce until slightly thickened. Fix salt. Serve your thighs with sauce above.