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Duck confit with lentil & orange salad

Duck confit with lentil & orange salad
4.9 9 Bewertungen
Zubereitung 45 Min
Gesamt 15 Std. 40 Min
4 portions
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Duck confit
  • duck marylands (approx. 1 kg)
    4
  • ground black pepper
    ½ tsp
  • salt
    3 tsp
  • garlic cloves crushed
    4
  • fresh bay leaves
    4
  • fresh thyme
    4 sprigs
  • duck fat
    500 g
  • whole black peppercorns
    1 tsp
  • water
    2000 g
Lentil salad
  • raw baby beetroots trimmed and cut into halves
    4
  • garlic cloves crushed
    3
  • balsamic vinegar
    2 tbsp
  • olive oil
    1 tbsp
  • fresh thyme
    3 sprigs
  • ground black pepper to season
  • salt to season
  • puy lentils
    200 g
  • whole cloves
    4
  • brown onion
    1
  • fresh bay leaf
    1
  • water
    1000 g
  • Chicken stock paste (see Tips)
    30 g
  • red onion cut into small cubes (5 mm)
    ½
  • celery stalk cut into small cubes (5 mm)
    1
  • oranges segmented and cut into slices (5 mm)
    2
Orange vinaigrette
  • honey
    2 tsp
  • freshly squeezed orange juice
    40 g
  • grapeseed oil
    100 g
  • red wine vinegar
    2 tbsp
  • sea salt
    ½ tsp
  • ground black pepper
    2 pinches
Assembly
  • sea salt to season
  • ground black pepper to season
  • frisee lettuce to serve
    30 g

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Natrium 2648.5 mg
Protein 47.3 g
Kalorien 6408 kJ / 1525.7 kcal
Fett 128.6 g
Ballaststoff 13.7 g
Gesättigte Fettsäuren 34 g
Kohlenhydrate 42.5 g

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Auch enthalten in

Varoma: Global flavours 12 Rezepte
Australien und Neuseeland

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