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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 6408 kJ / 1525.7 kcal
- Protein
- 47.3 g
- Carbohydrates
- 42.5 g
- Fat
- 128.6 g
- Saturated Fat
- 34 g
- Fibre
- 13.7 g
- Sodium
- 2648.5 mg
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