Dispositivos y accesorios
Duck confit with lentil & orange salad
Prep. 45min
Total 15h 40min
4 portions
Ingredientes
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
Dificultad
medio
Inf. nutricional por 1 portion
Sodio
2648.5 mg
Proteína
47.3 g
Calorías
6408 kJ /
1525.7 kcal
Grasa
128.6 g
Fibra
13.7 g
Grasas saturadas
34 g
Carbohidratos
42.5 g
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Varoma: Global flavours
12 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
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