![Duck Confit Parmentier Maple-Scented Duck Confit Parmentier Maple-Scented](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/e18fbbf2b705eb6d1aa85c1d457088bc/Derivates/f4bf282db4cb288804b47a4d65fafefd98ac7daa.jpg)
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 legs, skin on, bone in (approx.1 kg), rinsed and dried
- ½ tsp black pepper, ground
- 4 tsp coarse sea salt, divided
- 4 garlic cloves, crushed
- 4 bay leaves, fresh
- 6 sprigs thyme, fresh
- 1 tbsp fresh rosemary, leaves, coarsely chopped
- 1 tsp black peppercorns
- 500 - 550 g duck fat, divided (see Tip)
- 3000 g water, divided
- 30 g vinegar
- 20 g duck fat
- 30 - 60 g veal fond, or 30-60 g duck cooking juices, divided
- 20 g maple syrup, pure
Sautéed Leeks
- 20 g duck fat
- 30 g veal fond, or 30 g duck cooking juices
-
200
g leeks, cut lengthwise and sliced (0.5 cm)
Mashed Potatoes
- 40 g Parmesan cheese, in pieces
- 40 g hazelnuts, skin on, raw
- 700 g floury potatoes, e.g., Yukon Gold, Russet, peeled and cubed (2 cm)
- 175 g milk
- 1 tsp salt
- 30 g butter, unsalted, cubed
- 1 pinch nutmeg, ground
- black pepper, freshly ground, to taste
Assembly
- duck fat, to grease
- 30 g maple sugar granules, to sprinkle
- 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
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