|Preparation : 15 min||Resting : -|
|Cooking : 45 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||chicken stock cube
|1||tsp coriander seeds
|salt, 5 peppercorn blend
|4||confit duck legs
|8||g flat-leaf parsley, washed and chopped
|1||Peel the carrots, parsnips, celery and potatoes; cut into batons or 3cm cubes.|
|2||Pour the water into the metal bowl and add the chicken stock cube, bay leaf and|
coriander seeds. Run the EXPERT programme, 3 minutes/speed 3/120 °C.
|3||Add the prepared vegetables, season with salt and pepper and run the|
EXPERT programme, 30 minutes/speed 0/100 °C. Remove a little duck fat and
brown the legs in a frying pan, side skin down, until the skin is crispy.
|4||When the programme ends, put the duck legs into the metal bowl. Restart the|
EXPERT programme, 10 minutes/speed 0/100 °C.
|5||Sprinkle each serving of duck pot-au-feu with a little parsley.|