Confit Duck Legs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 15 h. 30 min.
Ready in
Calories:
2339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,339 cal. | (111 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 224 g | (193 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,575 mg | (39 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 68.7 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 370 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash and dry the duck legs. Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking. Peel the shallots and leave them whole. Put the duck legs into a pan, add the shallots and season with salt. Crush the peppercorns in a mortar. Pick the leaves from the rosemary stalks. Add the honey, rosemary leaves and pepper to the duck and shallots. Mix well with your hands. Cover and marinate in a cool place overnight.
2.
Next day heat the oven to 200°C.
3.
Heat a little duck fat and brown the duck pieces on the skin side. Then add the shallots and sweat briefly with the duck pieces. Add the rest of the duck fat, so that the meat is covered. Put the pan in the bottom of the preheated oven for about 3 hours, until the meat is tender and nicely browned.
4.
To serve, toast the bread and put on plates. Put a piece of duck on each slice of bread, add a couple of shallots and serve.
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