Photo: Mike Kenneally
Confit duck with parsnip purée
19 ingredients
Serves 4-6
openrecipes
Comforting confit duck is a draw on any menu. Here, MasterChef’s John Torode shows you how to make it in your own home.
Estimated Nutrition (whole recipe, rough)
944
Calories
34g
Protein
51g
Fat
93g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Goose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cumin
- 12 coriander seeds
- 3 juniper berries
- 1 clove garlic
- 100g/3½oz sea salt
- 8 duck
- small bunch fresh thyme
- 1 sprig fresh rosemary
- 1 whole head garlic
- I litre/1¾ pints duck or goose fat
- 2 fresh bay leaves
- 1 tsp whole black pepper
- 1 large parsnip
- 1 floury potato
- 1 apple
- salt and white pepper
- 150ml/5fl oz olive oil
- 200ml/7fl oz milk
- 100g/3½oz cobnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes