Duck leg confit with shallots, root vegetables purée
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.
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Ingredients
Portions:
4
1 piece
duck leg, cooked sous vide
2 pieces
shallots, peeled and halved
100 ml
red wine
1 piece
bay leaf
1 tsp
fresh thyme
2 tbsp
olive oil casa
150 g
pumpkin, peeled and diced
100 g
orange carrot, peeled and sliced
50 g
apple celery, peeled and diced
0.5 tsp
fine salt
0.25 tsp
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill or a heavy skillet over medium-high heat.
- In a small saucepan, combine 100 ml red wine, 1 piece bay leaf, 1 tsp fresh thyme, and the halved shallots. Bring to a simmer and cook for about 10 minutes until the shallots are tender.
- Meanwhile, in a separate pot, boil 150 g pumpkin, 100 g orange carrot, and 50 g apple celery with enough water to cover them. Cook until vegetables are soft, about 10-12 minutes.
- Drain the vegetables and mash them with a fork. Season with 0.5 tsp fine salt and 0.25 tsp ground white pepper. Set aside.
- Heat 2 tbsp olive oil casa in the grill or skillet. Sear the cooked duck leg for 2-3 minutes on each side until the skin is crispy.
- Serve the crispy duck leg with the shallots and root vegetables purée.
For best results, ensure the duck leg is well-dried before searing for a crispy skin.
This recipe is perfect for a low carb meal plan.