Duck Confit With Creamy Butterbean Puree Recipe

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