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Duck pot-au-feu

Duck pot-au-feu Cook Expert

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 4 :
3 carrots (300g)
2 parsnips (200g)
2 celery sticks
3 potatoes (300g)
500 ml water
1 chicken stock cube
1 bay leaf
1 tsp coriander seeds
salt, 5 peppercorn blend
4 confit duck legs
8 g flat-leaf parsley, washed and chopped
1Peel the carrots, parsnips, celery and potatoes; cut into batons or 3cm cubes.
2Pour 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.
3Add 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.
4When the programme ends, put the duck legs into the metal bowl. Restart the
EXPERT programme, 10 minutes/speed 0/100 °C.
5Sprinkle each serving of duck pot-au-feu with a little parsley.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

To retain the crispiness of the duck skin, you could also place the legs directly on the serving plates.
You can use duck legs instead of confit duck legs (adjust the cooking time accordingly).


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