Duck Confit
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 2,457 cal. | (117 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 254 g | (169 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 18 g | (60 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 38.6 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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