Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Confit de canard with sauerkraut and potatoes
 
 
4 ServingsPTM45 min

Confit de canard with sauerkraut and potatoes


Preserved duck legs served with sauerkraut and apple, cranberries, bacon and potatoes.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. 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.
  2. Place the vacuum packed duck legs in a pan with a good layer of water so that all four are completely covered.
  3. Bring to the boil, but do not let it boil. Heat the confit in about 15 minutes.
  4. Meanwhile, heat frying pan without oil or butter and fry the bacon for about 6 minutes until crispy. Drain on kitchen paper.
  5. Cut the unpeeled apple into quarters, remove the cores and cut the flesh into small pieces.
  6. Heat the butter in another frying pan and fry the apple for 3 minutes. Add the shortly drained sauerkraut and the cranberries.
  7. Leave to simmer for 5 minutes on low heat. Season with the mustard, honey and pepper.
  8. 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.
  9. 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.
  10. Heat the frying pan and add the 2 tbsp of the duck fat from the plastic.
  11. 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.


Nutrition

660Calories
Sodium0% DV1.800mg
Fat49% DV32g
Protein76% DV38g
Carbs16% DV49g
Fiber48% DV12g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407