Duck Confit

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Duck Confit
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in
Calories:
2457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,457 cal.(117 %)
Protein50 g(51 %)
Fat138 g(119 %)
Carbohydrates254 g(169 %)
Sugar added4 g(16 %)
Roughage18 g(60 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K2.1 μg(4 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.5 mg(121 %)
Vitamin B₆0.4 mg(29 %)
Folate142 μg(47 %)
Pantothenic acid4 mg(67 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C26 mg(27 %)
Potassium1,109 mg(28 %)
Calcium345 mg(35 %)
Magnesium137 mg(46 %)
Iron5.9 mg(39 %)
Iodine35 μg(18 %)
Zinc4.5 mg(56 %)
Saturated fatty acids38.6 g
Uric acid148 mg
Cholesterol162 mg
Complete sugar16 g

Ingredients

for
6
Ingredients
1 duck leg
200 grams Sea salt
750 grams Goose fat
4 sprigs rosemary
1 organic Orange (zested)
2 Tbsps honey
1 tsp black peppercorns
500 grams shallots (peeled and minced )
6 white bread (for serving)
How healthy are the main ingredients?
shallothoneyrosemaryOrangewhite bread

Preparation steps

1.

Heat goose fat in a pan. Sauté duck, skin-side down, in fat until browned. Add shallots and cook until soft. Add rosemary, orange zest, honey and peppercorns to pan. Season with salt. 

2.

Place pan on the bottom rack of an oven preheated to 200°C (approximately 400°F) and roast for about 3 hours, until duck is tender and golden brown.

3.

Slice duck, drizzle with pan juices and serve with bread.

4.

To store, place cooked duck in jars.

5.

Add enough pan juices to completely cover duck before sealing. 

6.

Seal jars while still hot and let cool completely. Duck will keep for 1-2 weeks.

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