Duck Confit With Creamy Butterbean Puree Recipe
Recipe By Taste
In a confit, the duck meat is salted and seasoned with herbs, and slowly cooked in its own rendered fat. It can be preserved in this manner for a few months and then used later to create gourmet dishes like this one.
4.4
15 Rating -
Rate
Non Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Duck Confit With Creamy Butterbean Puree Recipe
- 1 tablespoon Olive oil
- 1 tablespoon Chopped fresh sage, plus 24 whole leaves to garnish
- 840 gram Canned butter beans, drained
- 5 tablespoon Sour cream
- 1 Grated zest of orange
- 6 Duck confit legs
- 4 Eschalots, finely chopped
- 1 Small wineglass of port
- 2 Juice of oranges
- 0.33 cup Demi-glaze or beef consomme
- 3 tablespoon Orange jelly* or 2 tablespoons bitter orange marmalade
Nutrition
value
value
117
calories per serving
4 g Fat7 g Protein13 g Carbs13 g FiberOther
Current Totals
- Fat4g
- Protein7g
- Carbs13g
- Fiber13g
MacroNutrients
- Carbs13g
- Protein7g
- Fiber13g
Fats
- Fat4g
Vitamins & Minerals
- Calcium132mg
- Iron2mg
- Vitamin A37mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B938mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium72mg
- Manganese< 1mg
- Phosphorus119mg
- Selenium14mcg
- Zinc1mg
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 Taste