Main courses · Meat & poultry
Duck Confit Parmentier Maple-Scented
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
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- 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
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.
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