Urządzenia i Akcesoria
Duck Confit Parmentier Maple-Scented
Przygotowanie 45 min
Czas całkowity 15 godz. 55 min
4 portions
Składniki
Duck confit
-
duck legs, skin on, bone in (approx.1 kg), rinsed and dried4
-
black pepper, ground½ tsp
-
coarse sea salt divided4 tsp
-
garlic cloves crushed4
-
bay leaves, fresh4
-
thyme, fresh6 sprigs
-
fresh rosemary leaves, coarsely chopped1 tbsp
-
black peppercorns1 tsp
-
duck fat divided (see Tip)500 - 550 g
-
water divided3000 g
-
vinegar30 g
-
duck fat20 g
-
veal fond or 30-60 g duck cooking juices, divided30 - 60 g
-
maple syrup, pure20 g
Sautéed Leeks
-
duck fat20 g
-
veal fond or 30 g duck cooking juices30 g
-
leeks cut lengthwise and sliced (0.5 cm)200 g
Mashed Potatoes
-
Parmesan cheese in pieces40 g
-
hazelnuts, skin on raw40 g
-
floury potatoes e.g., Yukon Gold, Russet, peeled and cubed (2 cm)700 g
-
milk175 g
-
salt1 tsp
-
butter unsalted, cubed30 g
-
nutmeg, ground1 pinch
-
black pepper, freshly ground to taste
Assembly
-
duck fat to grease
-
maple sugar granules to sprinkle30 g
Poziom trudności
średni
Wartości odżywcze na 1 portion
Sód
2648.5 mg
Białko
47.3 g
Kalorie
6408 kJ /
1525.7 kcal
Tłuszcz
128.6 g
Błonnik
13.7 g
Tłuszcz nasycony
34 g
Węglowodany
42.5 g
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