Duck confit with lentil & orange salad
TM6 TM5 TM31

Duck confit with lentil & orange salad

4.8 (6 ratings)

Ingredients

Duck confit

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

Lentil salad

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

Orange vinaigrette

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

Assembly

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

Nutrition
per 1 portion
Calories
6408 kJ / 1525.7 kcal
Protein
47.3 g
Carbohydrates
42.5 g
Fat
128.6 g
Saturated fat
34 g
Fiber
13.7 g
Sodium
2648.5 mg

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