Photo: David Holifield
Confit of duck with herbed potato cakes
12 ingredients
30 min
Serves 4
openrecipes
This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort
Estimated Nutrition (whole recipe, rough)
522
Calories
24g
Protein
29g
Fat
42g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Salad | 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
- 1 tsp black peppercorns , roughly crushed
- 3 bay leaves , crushed or torn
- small bunch thyme , half shredded, half left as sprigs
- 3 garlic cloves , unpeeled, roughly chopped
- 50g flaky sea salt
- 4 duck legs
- 2 jars (about 700g) duck or goose fat
- sunflower oil (if required)
- dressed salad leaves, to serve
- 2 potatoes
- small handful parsley
- 1 garlic clove , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes