Photo: Atharva Tulsi
Duck three ways with roasted pears, shallots, wilted chard and a red wine reduction
21 ingredients
Serves 4
openrecipes
Preparing confit duck takes time, but the result is meltingly tender duck. Served here with chard, sour sweet pear and shallots and a rich wine and beef sauce.
Estimated Nutrition (whole recipe, rough)
1010
Calories
48g
Protein
69g
Fat
45g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Chard | 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 per kilo of duck legs
- 2-3 sprigs fresh thyme
- 300g/10½oz duck fat
- 5 tbsp roughly chopped flatleaf parsley
- salt and freshly ground black pepper
- 2 star anise
- 1 cinnamon
- ½ tsp black pepper
- 4 cloves
- ½ tsp cumin
- 4 duck
- knob of butter
- 110ml/3½fl oz red wine
- 250ml/9fl oz beef stock
- 50g/1¾oz butter
- 100g/3½oz unsalted butter
- 1 tbsp olive oil
- 2 shallots
- 1 pear
- 1 head chard
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