Photo: Art Rachen
Honey confit of duck with Puy lentils
22 ingredients
Serves 4
openrecipes
The curing process changes the texture and the flavour of the duck completely. Keep the fat and use it for cooking - especially for your Sunday roast potatoes!
Estimated Nutrition (whole recipe, rough)
1104
Calories
57g
Protein
69g
Fat
59g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 4 duck
- 15g/½oz table salt
- 2 tsp thyme
- 2 tsp finely chopped rosemary
- 2 garlic
- 600ml/20fl oz duck fat
- 2 bay leaves
- 2 tbsp olive oil
- 4 tbsp honey
- 50g/1¾oz unsalted butter
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 1 small carrot
- 1 stick celery
- ¼ leek
- 300g/10½oz Puy lentils
- 175ml/6fl oz red wine
- 450ml/16fl oz beef stock
- 2 tbsp good sherry vinegar
- 2 tbsp chopped fresh coriander
- 4 slices pancetta
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