Duck confit with lentil & orange salad

Duck confit with lentil & orange salad

4.9 9 ratings

Prep. 45min

Total 15 h 40min

4 portions

Ingredients

Duck confit

duck marylands (approx. 1 kg)
4
ground black pepper
½ tsp
salt
3 tsp
garlic cloves crushed
4
fresh bay leaves
4
fresh thyme
4 sprigs
duck fat
500 g
whole black peppercorns
1 tsp
water
2000 g

Lentil salad

raw baby beetroots trimmed and cut into halves
4
garlic cloves crushed
3
balsamic vinegar
2 tbsp
olive oil
1 tbsp
fresh thyme
3 sprigs
ground black pepper to season
salt to season
puy lentils
200 g
whole cloves
4
brown onion
1
fresh bay leaf
1
water
1000 g
Chicken stock paste (see Tips)
30 g
red onion cut into small cubes (5 mm)
½
celery stalk cut into small cubes (5 mm)
1
oranges segmented and cut into slices (5 mm)
2

Orange vinaigrette

honey
2 tsp
freshly squeezed orange juice
40 g
grapeseed oil
100 g
red wine vinegar
2 tbsp
sea salt
½ tsp
ground black pepper
2 pinches

Assembly

sea salt to season
ground black pepper to season
frisee lettuce to serve
30 g

Difficulty

medium

Nutrition per 1 portion

Sodium 2648.5 mg

Protein 47.3 g

Calories 6408 kJ / 1525.7 kcal

Fat 128.6 g

Fiber 13.7 g

Saturated fat 34 g

Carbohydrates 42.5 g

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Also featured in

Varoma: Global flavours 12 Recipes
Australia and New Zealand

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