Confit Duck Leg Ragu Sandwich by @gwenla

45 min
Medium

1 serving

🦆

1 leg

Confit Duck Leg

🥓

57 g

Pancetta

🌿

5 ml

Fennel Pollen

🥗

30 g

Arugula

🌿

15 ml

Tarragon

🧀

57 g

Parmesan

Preparation Steps

  1. Step 1/4

    Preheat the oven to 375°F (190°C).

  2. Step 2/4

    Place the confit duck leg in the oven and cook for 25 minutes.

    🦆Confit Duck Leg

  3. Step 3/4

    While the duck is cooking, slice the pancetta and prepare the arugula, tarragon, and parmesan.

    🥓Pancetta
    🥗Arugula
    🌿Tarragon
    🧀Parmesan
    🔪Knife
    🪵Cutting Board

  4. Step 4/4

    Once the duck is cooked, assemble the sandwich with all the ingredients.

    🦆Confit Duck Leg
    🥓Pancetta
    🌿Fennel Pollen
    🥗Arugula
    🌿Tarragon
    🧀Parmesan

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Dairy

Ingredients

Confit Duck Leg, Pancetta, Fennel Pollen, Arugula, Tarragon, Parmesan

Allergens

Dairy

Dietetics

Dietary regimen

to inform

Calories

450 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 10g, Sugar: 1g, Fat: 32g, Fiber: 2g

Nutritional Information

Minerals

Sodium: 800mg, Calcium: 220mg, Iron: 2.1mg

Vitamins

Vitamin A: 500IU, Vitamin C: 24mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Knife, Cutting Board

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@gwenla

Origin

Cuisine

Fusion

Geographic

USA, California

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Wrapped tightly)