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Ingredientes
- 4 x Duck Legs
- 1 x Clove Garlic
- 50 ml Brandy
- 50 ml Port
- 50 ml Madeira Duck Fat or possibly Water
- 1 sprg Thyme Black Peppercorns
- 500 gm Split Yellow Peas
- 30 gm Bacon Rind
- 30 gm Minced Onions
- 1 sm Clov Garlic
- 1 x Bayleaf
- 50 ml White Wine
- 170 ml Chicken Stock
- 2 slc Bread
Direcciones
- Duck Confit
- 1. Place 2 legs in a tray, skin side down. Slice the garlic and place on top.
- 2. Crack six peppercorns and sprinkle on top with the thyme.
- 3. Place the other two legs on top, skin side up.
- 4. Add in the brandy, port and Madeira and cover with cling film. Allow to stand for 24 hrs.
- 5. Place all ingredients into a pan, cover with water or possibly duck fat and cook slowly on top of stove for about 3 hrs.
- 6. Take out the legs, remove the thigh bone season and crisp under the grill. Serve with pease pudding and melba toast.
- Pease Pudding
- 7. Sweat the onions, garlic and bacon rind in a thick bottomed pan.
- 8. Add in the peas and wine and reduce slightly.
- 9. Add in the stock, bring to the boil and simmer until the peas are cooked.
- 10. Remove from the heat and beat till a rough paste is formed.
- 11. Season and serve.
- Melba Toast
- 12. Toast two slices of medium sliced bread and remove the crusts.
- 13. Split the bread into two between the two toasted sides and scrape the soft dough away with a small knife. Re toast (under a grill) till curled
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 687 | |
| Calories from Fat 89 | 13% |
| Total Fat 9.99g | 12% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 257mg | 11% |
| Potassium 1325mg | 38% |
| Total Carbs 88.52g | 24% |
| Dietary Fiber 32.9g | 110% |
| Sugars 11.73g | 8% |
| Protein 50.2g | 80% |
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