Ingredients
- 2 Duck Leg Confit, defrosted
- 3 tbsp. butter
- 1 large yellow onion, sliced
- 1 tsp. salt, divided
- 6 eggs
- 2 tbsp. milk
- 3 oz. goat cheese crumbles
- ½ tsp. thyme
- ½ tsp. pepper
Direction
- Preheat oven to 375 degrees and bake duck leg confit for 25 minutes.
- Melt 1 tbsp. butter in a pan on medium-high heat, then add onion slices and ½ tsp. salt. Let onions caramelize for 25 minutes, stirring occasionally and bringing the temperature down as needed.
- Shred duck leg confit into bite size pieces
- Whisk eggs in a large bowl with remaining salt, thyme, pepper, and milk. Divide mixture in two.
- Melt 1 tbsp. butter in the pan you caramelized the onions in. Turn the heat to medium-low and add one of the halves of the egg mixture into the pan.
- Cook for 5 minutes, slowly pushing the edges toward the center with a silicon spatula.
- Add shredded roast half duck, 1 oz. goat cheese crumbles, and half the caramelized onions on top of the omelet.
- Carefully fold and plate. Repeat the omelet making process and serve both omelets immediately.