Confit Duck With Cassoulet Recipe
Recipe By Great British Chefs
This dish from andy mcleish is packed with comfort food favourites-crispy-skinned confit duck, toulouse sausages and a hearty bean stew.
4.9
13 Rating -
Rate
Non Vegdiet
2hr 30minstotal
2hr 30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Confit Duck With Cassoulet Recipe
- 1 Duck legs
- 25 gram Flaky sea salt
- As required Duck fat
- 25 gram Coco de paimpol beans
- 1 Shallots
- 1/2 Garlic Cloves
- 1/2 Carrots
- 2 Toulouse sausages
- 0.42 liter Chicken Stock
- 12.50 gram Pancetta
- 5 gram Candied orange zest
- As required Parsley
- As required Olive oil
- As required Salt
- As required Pepper
- 1 Duck legs
- 25 gram Flaky sea salt
- As required Duck fat
- As required Olive oil
- 1 Shallots
- 1/2 Garlic Cloves
- 1/2 Carrots
- 25 gram Coco de paimpol beans
- 0.42 liter Chicken Stock
- As required Olive oil
- 12.50 gram Pancetta
- 5 gram Candied orange zest
- As required Salt
- As required Pepper
Nutrition
value
value
1734
calories per serving
122 g Fat156 g Protein6 g Carbs5 g FiberOther
Current Totals
- Fat122g
- Protein156g
- Carbs6g
- Fiber5g
MacroNutrients
- Carbs6g
- Protein156g
- Fiber5g
Fats
- Fat122g
Vitamins & Minerals
- Calcium217mg
- Iron10mg
- Vitamin A2113mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B348mg
- Vitamin B63mg
- Vitamin B996mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E6mg
- Copper2mcg
- Magnesium217mg
- Manganese2mg
- Phosphorus1604mg
- Selenium159mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs