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
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh sage, plus 24 whole leaves to garnish
- 840g canned butter beans, drained
- 5 tablespoons 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 tablespoons orange jelly* or 2 tablespoons bitter orange marmalade
- Steamed green beans, to serve
Method
- Step 1Preheat the oven to 200°C.
- Step 2To 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 3To make the bean puree, whiz beans in a food processor with sour cream, chopped sage and zest, then set aside.
- Step 4Place 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 5Pour 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 6Add 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 7Heat 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.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
878 kj
Energy
12g
Fat Total
5g
Saturated Fat
2g
Fibre
11g
Protein
70mg
Cholesterol
134.9mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
* Confit duck is from gourmet food stores or specialist butchers. Demi-glaze is from gourmet food stores. Beef consomme is from supermarkets. We used Bitton Orange Jelly from gourmet food stores.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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