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

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
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


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading