Duck Confit with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,320 cal. | (110 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 221 g | (191 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,593 mg | (40 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 68.8 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 16 g |
Ingredients
Preparation steps
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.
Preheat the oven to 200°C (approximately 400°F) convection.
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.
Meanwhile, for the mashed potatoes: Peel the potatoes, rinse and roughly chop. Cook for about 25 minutes in boiling salted water.
Drain, let the steam evaporate then press through a potato ricer. Mix in the butter, cheese and milk and season with salt and nutmeg.
Drain the duck meat and pick apart with a fork.
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.
Remove from the oven and serve sprinkled with parsley.
