Duck Confit with Mashed Potatoes

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Duck Confit with Mashed Potatoes
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 16 h. 10 min.
Ready in
Calories:
2320
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,320 cal.(110 %)
Protein43 g(44 %)
Fat221 g(191 %)
Carbohydrates46 g(31 %)
Sugar added6 g(24 %)
Roughage4.4 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.6 mg(47 %)
Vitamin K17.6 μg(29 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin18 mg(150 %)
Vitamin B₆1.1 mg(79 %)
Folate101 μg(34 %)
Pantothenic acid2.9 mg(48 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C70 mg(74 %)
Potassium1,593 mg(40 %)
Calcium271 mg(27 %)
Magnesium104 mg(35 %)
Iron7.6 mg(51 %)
Iodine23 μg(12 %)
Zinc5.3 mg(66 %)
Saturated fatty acids68.8 g
Uric acid295 mg
Cholesterol349 mg
Complete sugar16 g

Ingredients

for
4
For the duck confit
200 grams shallots
700 grams duck legs
800 grams Sea salt
1 tsp black peppercorns
4 sprigs rosemary
2 Tbsps honey
1 organic Orange (zested)
700 grams Goose fat (or duck fat)
For the mashed potatoes
800 grams starchy potatoes
salt
3 Tbsps butter
4 Tbsps freshly grated Cheese (such as Gouda)
250 milliliters lukewarm milk
freshly grated Nutmeg
parsley (for garnish)
How healthy are the main ingredients?
potatoshallothoneyrosemaryOrangesalt

Preparation steps

1.

For the duck confit: Peel the shallots. Arrange the duck in a Dutch oven, add the shallots and season with salt. Crush the pepper in a mortar. Pluck the rosemary needles. Combine the honey, rosemary, orange zest and pepper and massage into the duck meat. Cover and marinate overnight.

2.

Preheat the oven to 200°C (approximately 400°F) convection.

3.

The following day, sear the duck, skin-side down, in the fat until browned. Add the shallots and sauté until softened. Add the remaining fat to cover. Transfer to the oven and cook for about 3 hours, until the meat is tender and nicely browned.

4.

Meanwhile, for the mashed potatoes: Peel the potatoes, rinse and roughly chop. Cook for about 25 minutes in boiling salted water.

5.

Drain, let the steam evaporate then press through a potato ricer. Mix in the butter, cheese and milk and season with salt and nutmeg.

6.

Drain the duck meat and pick apart with a fork.

7.

Spread 1/2 of the mashed potatoes over a buttered baking dish, top with the duck meat then cover with the remaining mashed potatoes. Bake for 25 minutes, until golden brown.

8.

Remove from the oven and serve sprinkled with parsley.

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