Recipe Duck confit with creamy butterbean puree : Practical and Delicious

Recipe Duck confit with creamy butterbean puree : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck confit with creamy butterbean puree. You are currently reading Recipe Duck confit with creamy butterbean puree : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck confit with creamy butterbean puree requires 30m, cook 6 and serve 6. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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:

12 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp olive oil
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tbsp chopped fresh sage, plus 24 whole leaves to garnish
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  840g canned butter beans, drained
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  5 tbsp sour cream
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Grated zest of 1 orange
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  6 duck confit legs*
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  4 eschalots, finely chopped
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 small wineglass of port
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Juice of 2 oranges
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/3 cup demi-glaze or beef consomme*
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  3 tbsp orange jelly* or 2 tbsp bitter orange marmalade
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  Steamed green beans, to serve
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Preheat the oven to 200°C.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  To fry sage leaves for garnish, place 1 tablespoon oil in a pan over high heat until smoking. Cook sage for 2-3 seconds, set aside to drain on paper towel.
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  To make the bean puree, whiz beans in a food processor with sour cream, chopped sage and zest, then set aside.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  Place a large non-stick frypan over medium heat. When hot, add duck skin-side down and cook (in batches if necessary) for 2-3 minutes until starting to crisp. Transfer to a baking tray, place in oven for 10 minutes until heated through.
  
  
  


• 
  
  
  

  
  
  
  

  Step 5
  
  
  
  
  Pour off all but 1 tablespoon of fat from the frypan. (Excess can be stored in the fridge for up to 3 months and used for frying or roasting potatoes). Add eschalot and cook for 2-3 minutes until softened, then add port and cook until liquid has mostly evaporated. Add orange juice and reduce by half, then stir in demi-glaze or consomme and cook for a further minute.
  
  
  


• 
  
  
  

  
  
  
  

  Step 6
  
  
  
  
  Add glaze or marmalade, season with salt and pepper, and cook, stirring, for about 3 minutes until well reduced. Remove duck from the oven and rest for 5 minutes.
  
  
  


• 
  
  
  

  
  
  
  

  Step 7
  
  
  
  
  Heat puree gently for 1-2 minutes, then place some on each plate. Add a duck leg and pour over the sauce. Serve with green beans and garnish with fried sage.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Here is a photo of Recipe Duck confit with creamy butterbean puree : Practical and Delicious...



What do you think about Duck confit with creamy butterbean puree. Let's go to the kitchen and immediately practice the recipe.

The article above is the ingredients and method of presentation Recipe Duck confit with creamy butterbean puree : Practical and Delicious.

Thank you for reading and practicing Recipe Duck confit with creamy butterbean puree: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.