Duck Pot-au-feu
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12 rates
Preparation : 15 min
Cooking : 1 h 15
Total time : 1 h 30 Rest : 0 min
4 people
1 onion
2 turnips
3 carrots
2 leeks
4 potatoes
4 duck confit thighs
2 leaves bay leaves
1 stalk of thyme
2 cloves
1 cube of broth
700 ml of water
1 pinch of pepper
Associated products
RECIPE STEPS
1
Peel and slice the onion. Peel the turnips and carrots then cut them into fairly large pieces.
Remove the first layers of leeks and cut them into sections.
Peel the potatoes and remove the fat from the confit thighs.
- 1 onion
- 2 turnips
- 3 carrots
- 2 leeks
- 4 potatoes
- 4 duck confit thighs
2
Preheat the cocotte on medium heat on a stove without adding any fat and without the lid.
As soon as the cocotte is hot, turn up the heat and brown the duck legs for 5 minutes to color them, then set aside.
Use a wooden spoon.
- 4 duck confit thighs
3
Add the turnips, leeks and carrots then cook for 5 minutes while stirring with a wooden spoon.
Wet and bring to a boil.
- 2 turnips
- 3 carrots
- 2 leeks
- 700 ml of water
4
After boiling, remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert.
Add the bay leaf, thyme, onion, cloves, potatoes and the bouillon cube.
Season with pepper, mix, cover the cocotte and run the program.
- 1 onion
- 4 potatoes
- 2 leaves bay leaves
- 1 stalk of thyme
- 2 cloves
- 1 cube of broth
- 1 pinch of pepper
Simmering
50:00 / / 110°C
5
At the end of the program, place the duck thighs, cover again then run the program.
Simmering
15:00 / / 110°C
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