Duck confit with lentil & orange salad

Duck confit with lentil & orange salad

4.9 9 évaluations

Préparation 45min

Total 15h 40min

4 portions

Ingrédients

Duck confit

duck marylands (approx. 1 kg)
4
ground black pepper
½ tsp
salt
3 tsp
garlic cloves crushed
4
fresh bay leaves
4
fresh thyme
4 sprigs
duck fat
500 g
whole black peppercorns
1 tsp
water
2000 g

Lentil salad

raw baby beetroots trimmed and cut into halves
4
garlic cloves crushed
3
balsamic vinegar
2 tbsp
olive oil
1 tbsp
fresh thyme
3 sprigs
ground black pepper to season
salt to season
puy lentils
200 g
whole cloves
4
brown onion
1
fresh bay leaf
1
water
1000 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

honey
2 tsp
freshly squeezed orange juice
40 g
grapeseed oil
100 g
red wine vinegar
2 tbsp
sea salt
½ tsp
ground black pepper
2 pinches

Assembly

sea salt to season
ground black pepper to season
frisee lettuce to serve
30 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 !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Varoma: Global flavours 12 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pâtè with Riesling

3h

Hazelnut Bavarian

6h 25min

Prawn bisque with lemon myrtle (Andrew Fielke)

55min

Spiced panna cotta with orange gin jelly

24h 35min

Coconut matcha panna cotta

3h 50min

Prawns, wasabi panna cotta and yuzu sauce

3h 10min

Mushroom cappuccino

25min

Ricotta gnudi with basil oil (Russell Blaikie)

6h 30min

Broccoli soup with sage oil

30min

Honey poached pears with chocolate sauce and nut crumble

2h 10min

Steamed asparagus with caper crumbs

30min

Scallops with pea purée

25min