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Ingredients
0 servings
Duck leg
pre confit
potatoes
Sage
or thyme
Duck juice
that remains after confiing duck, or chicken stock
cognac
dijon mustard
orange zest
parsley
butter
or olive oil
Parmesan
optional, I didn’t do
Instructions
Step 1
Duck filling:
Step 2
Put duck juice and olive oil or duck fat in a pan and warm up a bit, add 2-3 sage leaves and sauté them in the oil for 3-5 minutes. Combine the shredded duck confit meat, orange zest, butter/olive oil oil in the pan and add some cognac, let it evaporate for 2-3 minutes, then add dijon mustard about tbsp for 4 shredded legs, optional cayenne pepper, add very well thinner chopped parsley at the end and take off the heat. Mix everting by hand until everything is well combined. Add fee more drops of cognac for the aroma.
Step 3
Separately microwave potatoes for 9 minutes and then purée, add some duck stock, fat or olive oil, Dijon mustard and mix well. Add parsley at the end and mix well.
Step 4
Assembly:
Step 5
Put parchment paper on a tray and put well-greased rings on parchment paper. Then start with one meter of potato, then one meter of duck mixture and if enough left, make another layer and end with potato. Grade just a bit (not much) Parmesan on top of each and bake them for 20 minutes at 350.
Step 6
After taking out out some herb oil around and a bit on top, out few garlic confits on top and few chopped parsley pieces and try to plate and service warm.
Step 7
I also made green been, yellow courgette and new potato salad with calamari olives and basil oil, pesto and fresh basil
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