Appareils et accessoires
Duck confit with lentil & orange salad
Préparation 45min
Total 15h 40min
4 portions
Ingrédients
Duck confit
-
duck marylands (approx. 1 kg)4
-
ground black pepper½ tsp
-
salt3 tsp
-
garlic cloves crushed4
-
fresh bay leaves4
-
fresh thyme4 sprigs
-
duck fat500 g
-
whole black peppercorns1 tsp
-
water2000 g
Lentil salad
-
raw baby beetroots trimmed and cut into halves4
-
garlic cloves crushed3
-
balsamic vinegar2 tbsp
-
olive oil1 tbsp
-
fresh thyme3 sprigs
-
ground black pepper to season
-
salt to season
-
puy lentils200 g
-
whole cloves4
-
brown onion1
-
fresh bay leaf1
-
water1000 g
-
Chicken stock paste (see Tips)30 g
-
red onion cut into small cubes (5 mm)½
-
celery stalk cut into small cubes (5 mm)1
-
oranges segmented and cut into slices (5 mm)2
Orange vinaigrette
-
honey2 tsp
-
freshly squeezed orange juice40 g
-
grapeseed oil100 g
-
red wine vinegar2 tbsp
-
sea salt½ tsp
-
ground black pepper2 pinches
Assembly
-
sea salt to season
-
ground black pepper to season
-
frisee lettuce to serve30 g
Niveau
moyen
Infos nut. par 1 portion
Sodium
2648.5 mg
Protides
47.3 g
Calories
6408 kJ /
1525.7 kcal
Lipides
128.6 g
Fibre
13.7 g
Graisses saturées
34 g
Glucides
42.5 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Varoma: Global flavours
12 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
Vous pourriez aussi aimer...
Oysters with lime granita
5min
Sweet and spicy beef short ribs with polenta
4h 25min
Caesar salad dressing
10min
Duck breast à l`orange with orange zabaglione
2h 20min
Calamari ripieni with lemon butter and crispy capers
1h 30min
Moroccan harira and chicken soup
1h
Veal in tuna sauce
13h
Scallops with pea purée
25min
Gougère puffs with salmon mousse
25h 35min
Sweet and Spicy Beef Short Ribs with Polenta
3h 35min
Mushroom cappuccino
25min
Black tahini and beetroot hommus
1h 10min