Main courses · Meat & poultry
Duck confit with lentil & orange salad
Confit is a term used to cook and preserve duck or goose in its own fat.
TM31TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 45 min
- Active
- 45 min
- Cook
- 940 min
- Total
- 940 min
- Yield
- 4 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- duck marylands
- 4
- ground black pepper
- 0.5 tsp
- salt
- 3 tsp
- garlic
- 4 cloves
- fresh bay leaves
- 4
- fresh thyme
- 4 sprigs
- duck fat
- 500 g
- whole black peppercorns
- 1 tsp
- water
- 2 kg
- raw baby beetroots
- 4
- garlic
- 3 cloves
- balsamic vinegar
- 2 tbsp
- olive oil
- 1 tbsp
- fresh thyme
- 3 sprigs
- ground black pepper
- ground black pepper
- salt
- salt
- puy lentils
- 200 g
- whole cloves
- 4
- brown onion
- 1
- fresh bay leaf
- 1
- water
- 1 kg
- Chicken stock paste
- 30 g
- red onion
- 0.5
- celery stalk
- 1
- oranges
- 2
- honey
- 2 tsp
- freshly squeezed orange juice
- 40 g
- grapeseed oil
- 100 g
- red wine vinegar
- 2 tbsp
- sea salt
- 0.5 tsp
- ground black pepper
- 2 pinches
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- frisee lettuce
- 30 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 47.3 g
- Energy
- 6,383.5 kJ
- Calories
- 1,525.7 kcal
- Fat
- 128.6 g
- Fibre
- 13.7 g
- Carbohydrates
- 42.5 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗