Admirably

Confit Duck Leg with Flageolet Ragoût and Celeriac Mash

Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.

DinnerComfort FoodDuckFrenchCassoulet
Estimated Nutrition
Calories
2425.2
kcal / serving
4850.4 kcal total
Carbs
64.3g
per serving
128.5 g total
Fat
217.8g
per serving
435.6 g total
Protein
56.4g
per serving
112.8 g total
Cook Time
165
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for ragoût
75
g
Butter
for mash
110
ml
Double Cream
LegumesPulses
400
g
Flageolet Beans
drained and rinsed
Liquids
200
ml
Chicken Stock
Meat
4
piece
Duck Leg
NutsSeeds
15
g
Table Salt
approximate amount
3
sprig
Thyme
leaves only
1
clove
Garlic
finely diced
1
sprig
Rosemary
leaves finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
300
g
Duck Fat
Vegetables
1
piece
Banana Shallot
finely sliced
200
g
Tinned Tomato
500
g
Potato
floury variety, peeled and cut into chunks
500
g
Celeriac
peeled and cut into chunks

Method

1
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