Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Duck confit
- 4 duck marylands (approx. 1 kg)
- ½ tsp ground black pepper
- 3 tsp salt
- 4 garlic cloves, crushed
- 4 fresh bay leaves
- 4 sprigs fresh thyme
- 500 g duck fat
- 1 tsp whole black peppercorns
- 2000 g water
Lentil salad
- 4 raw baby beetroots, trimmed and cut into halves
- 3 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 sprigs fresh thyme
- ground black pepper, to season
- salt, to season
- 200 g puy lentils
- 4 whole cloves
- 1 brown onion
- 1 fresh bay leaf
- 1000 g water
- 30 g Chicken stock paste (see Tips)
- ½ red onion, cut into small cubes (5 mm)
- 1 celery stalk, cut into small cubes (5 mm)
- 2 oranges, segmented and cut into slices (5 mm)
Orange vinaigrette
- 2 tsp honey
- 40 g freshly squeezed orange juice
- 100 g grapeseed oil
- 2 tbsp red wine vinegar
- ½ tsp sea salt
- 2 pinches ground black pepper
Assembly
- sea salt, to season
- ground black pepper, to season
- 30 g frisee lettuce, to serve
- Nutrição
- por 1 portion
- Energia
- 6408 kJ / 1525.7 kcal
- Proteína
- 47.3 g
- Hidratos de carbono
- 42.5 g
- Gordura
- 128.6 g
- Gordura saturada
- 34 g
- Fibra
- 13.7 g
- Sódio
- 2648.5 mg
Receitas alternativas
Steamed asparagus with caper crumbs
30p
Beetroot and tequila cured salmon
24h 20min
Fish stock
35p
Pâtè with Riesling
3h
Duck breast à l`orange with orange zabaglione
2h 20 min
Anise-cured salmon
14h 10min
Fennel, asparagus and camembert salad
30p
Prawn and trout terrine with horseradish cream
3h 25min
Ruby kingfish with citrus yoghurt dressing
2 Std. 30 Min
Moroccan lamb with pilaf
5h 40min
Citrus seafood salad
1óra
Chawan mushi (Japanese savoury egg custard)
35p