Duck leg confit with shallots, root vegetables purée with green lentils
This beautiful poultry is cooked sous vide with shallots and red wine to preserves its flavours and then grilled to obtain crispy skin accompanied by an excellent section of mashed with fork vegetables and green lentils.
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Ingredients
Portions:
4
1 piece
duck leg, cooked sous vide
2 piece
shallots, finely sliced
100 ml
red wine
1 tbsp
olive oil
1 piece
bay leaf
1 tsp
thyme
100 g
green lentils, cooked
Root Vegetables Purée:
50 g
pumpkin, peeled and cubed
50 g
orange carrot, peeled and cubed
50 g
apple celery, peeled and cubed
1 tbsp
butter
0.5 tsp
fine salt
0.5 tsp
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the 2 piece shallots, 1 piece bay leaf, and 1 tsp thyme. Cook until the shallots are soft and translucent, about 3 minutes.
- Pour in 100 ml red wine and bring to a simmer. Reduce the heat to low and let it reduce by half, about 5 minutes.
- Add the 1 piece duck leg, cooked sous vide, to the pan and baste with the wine reduction. Cook for 2 minutes on each side to heat through and caramelize the skin.
- For the root vegetables purée, boil 50 g pumpkin, 50 g orange carrot, and 50 g apple celery in salted water for about 10 minutes or until tender. Drain and return to the pot.
- Add 1 tbsp butter, 0.5 tsp fine salt, and 0.5 tsp ground white pepper to the vegetables. Mash with a fork until smooth.
- Serve the duck leg confit over the root vegetables purée with 100 g cooked green lentils on the side.
For a more intense flavor, let the duck rest in the wine reduction for a few minutes after cooking.