Duck Confit With Creamy Butterbean Puree Recipe

Recipe By Taste

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.

4.4
15 Rating -
Rate
Non Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
Duck Confit With Creamy Butterbean Puree
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ingredients serve

Ingredients for Duck Confit With Creamy Butterbean Puree Recipe

  • 0.17 tablespoon Olive oil
  • 0.17 tablespoon Chopped fresh sage, plus 24 whole leaves to garnish
  • 140 gram Canned butter beans, drained
  • 0.83 tablespoon Sour cream
  • 0.17 Grated zest of orange
  • 1 Duck confit legs
  • 0.67 Eschalots, finely chopped
  • 0.17 Small wineglass of port
  • 0.33 Juice of oranges
  • 0.06 cup Demi-glaze or beef consomme
  • 1/2 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

  • Fat
    4g
  • Protein
    7g
  • Carbs
    13g
  • Fiber
    13g

MacroNutrients

  • Carbs
    13g
  • Protein
    7g
  • Fiber
    13g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    132mg
  • Iron
    2mg
  • Vitamin A
    37mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    119mg
  • Selenium
    14mcg
  • Zinc
    1mg
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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Recipe By Taste