In a confit, the duck meat is salted and seasoned with herbs, and slowly cooked in its own rendered fat. It can be preserved in this manner for a few months and then used later to create gourmet dishes like this one.
Ingredients For Duck Confit With Creamy Butterbean Puree Recipe
1 tablespoon Olive oil
1 tablespoon Chopped fresh sage, plus 24 whole leaves to garnish
840 gram Canned butter beans, drained
5 tablespoon Sour cream
1 Grated zest of orange
6 Duck confit legs
4 Eschalots, finely chopped
1 Small wineglass of port
2 Juice of oranges
0.33000000000000007 cup Demi-glaze or beef consomme
3 tablespoon Orange jelly* or 2 tablespoons bitter orange marmalade
Nutrition value
117
calories per serving
4 g Fat7 g Protein13 g Carbs13 g FiberOther
Current Totals
4 g Fat
7 g Protein
13 g Carbs
13 g Fiber
MacroNutrients
Carbs
13 g
Protein
7 g
Fiber
13 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
132 mg
Iron
2 mg
Vitamin A
37 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
1 mg
Phosphorus
119 mg
Selenium
14 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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