Duck Confit Parmentier Maple-Scented
TM6

Duck Confit Parmentier Maple-Scented

5.0 (1 rating)

Ingredients

Duck confit

  • 4 duck legs, skin on, bone in (approx.1 kg), rinsed and dried
  • ½ tsp black pepper, ground
  • 4 tsp coarse sea salt, divided
  • 4 garlic cloves, crushed
  • 4 bay leaves, fresh
  • 6 sprigs thyme, fresh
  • 1 tbsp fresh rosemary, leaves, coarsely chopped
  • 1 tsp black peppercorns
  • 500 - 550 g duck fat, divided (see Tip)
  • 3000 g water, divided
  • 30 g vinegar
  • 20 g duck fat
  • 30 - 60 g veal fond, or 30-60 g duck cooking juices, divided
  • 20 g maple syrup, pure

Sautéed Leeks

  • 20 g duck fat
  • 30 g veal fond, or 30 g duck cooking juices
  • 200 g leeks, cut lengthwise and sliced (0.5 cm)

Mashed Potatoes

  • 40 g Parmesan cheese, in pieces
  • 40 g hazelnuts, skin on, raw
  • 700 g floury potatoes, e.g., Yukon Gold, Russet, peeled and cubed (2 cm)
  • 175 g milk
  • 1 tsp salt
  • 30 g butter, unsalted, cubed
  • 1 pinch nutmeg, ground
  • black pepper, freshly ground, to taste

Assembly

  • duck fat, to grease
  • 30 g maple sugar granules, to sprinkle

Nutrition
per 1 portion
Calories
6408 kJ / 1525.7 kcal
Protein
47.3 g
Carbohydrates
42.5 g
Fat
128.6 g
Saturated Fat
34 g
Fibre
13.7 g
Sodium
2648.5 mg

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