Confit Duck Leg with Pickled Beetroot Rose and Mushroom Duck Sausage Spinach by @professionalchefs
4 servings
๐ฆ
1 leg
Duck Leg
๐
240 ml
Beetroot
230 g
Duck Sausage
๐
470 ml
Spinach
240 ml
Duck Fat
๐ฟ
15 ml
Thyme
๐ง
2 cloves
Smoked Garlic
๐
120 ml
Pomegranate Juice
๐
120 ml
Apple Cider Vinegar
240 ml
Madeira
๐ท
240 ml
White Wine
Preparation Steps
Step 1/5
Dry brine duck leg with smoked garlic and thyme.
Step 2/5
Cook duck leg in rendered duck fat for 16 hours.
Step 3/5
Reduce duck bones with Madeira and White Wine, chill.
Step 4/5
Wrap mushroom duck sausage mix in spinach, cook.
Step 5/5
Pickle beetroot in vinegar and juice, form rose.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
650 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
16 hours 0 minutes
Overall
16 hours 30 minutes
Difficulty
Level
Hard (3/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@professionalchefs
Origin
Cuisine
French
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos