Admirably

Duck Confit with Butter Bean Mash, Tomato and Butter Bean Compote and Red Wine Sauce

Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.

DinnerDuckMain CourseFrenchConfit
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
66.4g
per serving
265.4 g total
Fat
60.1g
per serving
240.2 g total
Protein
46.4g
per serving
185.6 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
ml
Milk
for mash
25
g
Butter
chilled
LegumesPulses
400
g
Butterbeans
canned, rinsed and drained
Liquids
110
ml
White Wine
250
ml
Red Wine
750
ml
Beef Stock
fresh
Meat
4
piece
Duck Leg
approx 800g-1kg
NutsSeeds
1
tbsp
Salt
per kilo of duck
3
sprig
Thyme
leaves stripped
2
clove
Garlic
chopped
2
sprig
Thyme
for compote
2
tbsp
Parsley
flatleaf, roughly chopped
OilsFats
300
g
Duck Fat
to cover legs
6
tbsp
Olive Oil
extra virgin
2
tbsp
Olive Oil
extra virgin, for mash
1
tbsp
Olive Oil
for compote
Other
4
tbsp
Honey
clear
Vegetables
600
g
Potato
King Edward, peeled and cut into chunks
1
piece
Onion
chopped
800
g
Tomato
canned, chopped
0.5
piece
Red Onion
thickly sliced

Method

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