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Confit de canard with sauerkraut and potatoes
Preserved duck legs served with sauerkraut and apple, cranberries, bacon and potatoes.
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Ingredients
Directions
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Let the sauerkraut drain in a colander. In the meantime, halve the larger potatoes and boil them in the peel in about 12 minutes until al dente. Drain and let them evaporate well.
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Place the vacuum packed duck legs in a pan with a good layer of water so that all four are completely covered.
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Bring to the boil, but do not let it boil. Heat the confit in about 15 minutes.
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Meanwhile, heat frying pan without oil or butter and fry the bacon for about 6 minutes until crispy. Drain on kitchen paper.
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Cut the unpeeled apple into quarters, remove the cores and cut the flesh into small pieces.
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Heat the butter in another frying pan and fry the apple for 3 minutes. Add the shortly drained sauerkraut and the cranberries.
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Leave to simmer for 5 minutes on low heat. Season with the mustard, honey and pepper.
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Preheat the oven grill. Remove the duck legs from the plastic (store 2 tbsp of the fat) and place them with the skin side up on a griddle covered with parchment paper.
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Put them for about 6 minutes or until the skin is golden brown and crispy, under the grill, but keep an eye on it, it can burn quickly.
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Heat the frying pan and add the 2 tbsp of the duck fat from the plastic.
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Fry the potatoes for 3 minutes in the fat and crumble the fried bacon over it. Serve the confit de canard with the potatoes and sauerkraut.
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Nutrition
660Calories
Sodium0% DV1.800mg
Fat49% DV32g
Protein76% DV38g
Carbs16% DV49g
Fiber48% DV12g
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