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Main courses · Meat & poultry

Duck Confit Parmentier Maple-Scented

★ 5.01 ratings

Confit is a term used to cook and preserve duck or other meat in its own fat.

TM6TM7

Details

Difficulty
Medium
Prep
45 min
Active
45 min
Cook
955 min
Total
955 min
Yield
4 portions

Recipe labels

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Category
Main coursesMeat & poultry
Time
Longer
Nutrition
High proteinHigh fibre
Difficulty
Medium

Ingredients

MetricUS
duck legs, skin on, bone in
4
black pepper, ground
0.5 tsp
coarse sea salt
4 tsp
garlic
4 cloves
bay leaves, fresh
4
thyme, fresh
6 sprigs
fresh rosemary
1 tbsp
black peppercorns
1 tsp
duck fat
500–550 g
water
3 kg
vinegar
30 g
duck fat
20 g
veal fond
30–60 g
maple syrup, pure
20 g
duck fat
20 g
veal fond
30 g
leeks
200 g
Parmesan cheese
40 g
hazelnuts, skin on
40 g
floury potatoes
700 g
milk
175 g
salt
1 tsp
butter
30 g
nutmeg, ground
1 pinches
black pepper, freshly ground
black pepper, freshly ground
duck fat
duck fat
maple sugar granules
30 g

Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change 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

From the original recipe

Categories
Main dishes - meat and poultry
Dish types
Meat
Meal types
Main Course
Dietary
Nut Free
Health
High Protein, Low Carb, High Fiber
Cuisines
French
Occasions
Christmas, New Year's Eve, Party
Seasons
Autumn, Spring, Summer, Winter
Equipment
aluminum foil, baking dish, baking sheet, large sealable container, oven, paper towel, parchment paper, plate, pyrex baking dish (18 cm diam., 8 cm deep), refrigerator, ring moulds, wooden skewer (approx. 15 cm)
Collections
Everything Maple, Mother's Day Brunch
Original tags
nut free, French, Christmas, autumn, New Years eve, spring, summer, winter, party

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