Duck Confit Parmentier Maple-Scented

Duck Confit Parmentier Maple-Scented

5.0 1 évaluation

Préparation 45min

Total 15h 55min

4 portions

Ingrédients

Duck confit

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

Sautéed Leeks

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

200 g

Mashed Potatoes

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

Assembly

duck fat to grease
maple sugar granules to sprinkle
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

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Également présenté dans

Everything Maple 17 Recettes
Canada

Mother's Day Brunch 12 Recettes
Canada

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