Photo: Atharva Tulsi
Duck Breasts and Confit of Duck Legs
8 ingredients
Serves 2.
openrecipes
Cooking duck using the sous vide technique ensures the meat will be exceptionally tender. Note that the duck legs need to be seasoned and then refrigerated for 36 hours, so plan accordingly.
Estimated Nutrition (whole recipe, rough)
349
Calories
19g
Protein
28g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 Tbs. dried thyme
- 3 bay leaves
- 1 cup kosher salt
- 2 duck legs, Frenched
- 6 Tbs. duck fat
- 2 duck breasts, each 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. duck fat
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes