Admirably

Confit Duck with Parsnip Purée

Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.

DinnerDuckGourmetFrenchSlow-CookedConfit
Estimated Nutrition
Calories
1223.1
kcal / serving
4892.4 kcal total
Carbs
16.2g
per serving
64.6 g total
Fat
113.8g
per serving
455.2 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
200
ml
Milk
Fruits
1
piece
Apple
peeled, cored, and cut into chunks
Meat
8
piece
Duck Leg
NutsSeeds
6
piece
Cumin Seed
toasted and ground
12
piece
Coriander Seed
toasted and ground
3
piece
Juniper Berry
ground
1
clove
Garlic
sliced and ground
100
g
Sea Salt Flakes
for curing
1
bunch
Thyme
fresh leaves picked
1
sprig
Rosemary
fresh leaves picked
1
head
Garlic
halved horizontally
2
piece
Bay Leaf
fresh
1
tsp
Black Peppercorn
whole
1
1
Salt
to taste
1
1
White Pepper
to taste
100
g
Cobnuts
roasted, optional
OilsFats
1000
ml
Duck Fat
or goose fat
150
ml
Olive Oil
Vegetables
1
piece
Parsnip
peeled and cut into chunks
1
piece
Potato
floury variety, peeled and cut into chunks

Method

1
2
3
4
5
6
7
8
9
10
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