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Duck confit
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 2 hrs 50 mins
Calories:
232
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 232 kcal | (11 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
8
- Ingredients
- 3 duck legs (250g)
- 50 grams Smoked bacon
- 1 onion
- 2 bay leaves
- 2 stalks rosemary
- Sea-salt, freshly ground pepper
- fennel seeds
- 100 milliliters duck stock
- rosemary (for garnishing)
Preparation steps
1.
Remove the skin from the duck breast fillets. Dice the skin. Cut the bacon into cubes. Peel the onion and dice. Heat the diced duck skin in a pot and add the bacon, onion, bay leaf and rosemary. Cook until the onion is lightly browned.
2.
Run the duck fat through a sieve into an ovenproof pot. Cut the duck breast into large pieces and rub with salt and pepper. Mix the meat with fennel and add to the duck fat. Bake in a 130°C (approximatley 275°F) preheated oven for about 2 - 2 ½ hours. Allow to cool and set overnight in the refrigerator.
3.
Place the duck mixture into a food processor and pulse until coarsely chopped. Season with salt and pepper. Garnished with rosemary.
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