Photo: Lars Blankers
Crisp duck confit with spring greens, spiced beetroot and goose fat roast potatoes
18 ingredients
30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
914
Calories
62g
Protein
45g
Fat
69g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Goose | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Water | 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
- 800g/1lb 12oz duck fat
- 4 duck
- 10 black peppercorns
- 4 bay leaves
- ½ bunch fresh thyme
- 4 Desiree potatoes, peeled
- 150g/5¼oz goose fat
- 25g/1oz butter
- 2 garlic
- 3 shallots
- 2cm/1in fresh root ginger
- 75ml/2½fl oz balsamic vinegar
- 400ml/14¼fl oz reduced chicken stock
- 3 large beetroot
- 40g/1½oz butter
- ½ Savoy cabbage
- ½ spring cabbage
- 200g/7¼oz kale, blanched in a pan of boiling, salted water, drained and refreshed in iced cold water, drained again
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