Confit Duck Leg with Pickled Beetroot Rose and Mushroom Duck Sausage Spinach by @professionalchefs
4 servings
🍗
1 leg
Duck leg
135 g
Beetroot
🍖
230 g
Duck sausage
🥬
60 g
Spinach
🍖
240 ml
Duck fat
🌿
15 ml
Thyme
🧄
2 cloves
Smoked garlic
🍇
120 ml
Pomegranate juice
🍎
120 ml
Apple cider vinegar
🍷
240 ml
Madeira
🍷
240 ml
White wine
- Step
Duck leg
Smoked garlic
Thyme
Dry brine duck leg with smoked garlic and thyme.
Cook
- Duck leg
Duck fat
Cook duck leg in rendered duck fat for 16 hours.
Reduce
Madeira- Duck leg
Reduce duck bones with Madeira and White Wine, chill.
Wrap
Duck sausage- Spinach
Wrap mushroom duck sausage mix in spinach, cook.
Juice
Beetroot
Apple cider vinegar
Pomegranate juice
Pickle beetroot in vinegar and juice, form rose.
Confit Duck Leg with Pickled Beetroot Rose and Mushroom Duck Sausage Spinach by @professionalchefs
4 servings
🍗
1 leg
Duck leg
135 g
Beetroot
🍖
230 g
Duck sausage
🥬
60 g
Spinach
🍖
240 ml
Duck fat
🌿
15 ml
Thyme
🧄
2 cloves
Smoked garlic
🍇
120 ml
Pomegranate juice
🍎
120 ml
Apple cider vinegar
🍷
240 ml
Madeira
🍷
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
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos