Confit Duck Leg Recipe | Yummly

Confit Duck Leg

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36Ingredients
60Minutes
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Ingredients

US|METRIC
  • 600 grams duck fat
  • 4 duck legs
  • 6 whole cloves garlic (peeled)
  • 4 sprigs thyme
  • salt
  • 300 grams duck (necks and wings)
  • 85 milliliters Madeira
  • 100 grams medjool dates (pitted and finely chopped)
  • 500 milliliters unsalted chicken stock
  • 2 teaspoons sherry vinegar
  • salt
  • 1 1/2 tablespoons pistachios
  • 1 1/2 tablespoons hazelnuts (peeled)
  • 2 teaspoons white peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 1/2 tablespoons sesame seeds
  • sea salt flakes
  • 12 baby beetroots (stems attached)
  • 30 milliliters olive oil
  • salt
  • 1 tablespoon duck fat (reserved)
  • 800 grams pumpkin (Kent, peeled and grated)
  • 1 tablespoon harissa paste
  • 50 grams butter
  • salt
  • 1/4 teaspoon xanthan gum
  • 1/3 cup chopped parsley (finely)
  • 1 lemon
  • 3 teaspoons lemon juice
  • 1 clove garlic (finely grated)
  • 2 tablespoons olive oil
  • 1 pinch salt
  • basil (micro)
  • coriander (micro)
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