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Exotic Spiced Duck Confit with Lentil Salad and Fig Vinaigrette
A sophisticated dish combining the rich flavors of duck confit with a refreshing lentil salad and a sweet fig vinaigrette.
Ingredients:
1
Servings
-
2itemduck leg
-
200glentil
-
3itemfig
-
30mlolive oil
-
1itemshallot
-
15mlred wine vinegar
-
5gthyme
-
2clovegarlic
-
1itembay leaf
-
5gsalt
-
2gblack pepper
Preparation Time: 120 minutes
Instructions:
- Preheat oven to 150°C.
- Season duck legs with salt, pepper, thyme, and bay leaf.
- Place duck legs in a baking dish and cover with olive oil.
- Cook in the oven for 2 hours until tender.
- Meanwhile, cook lentils in boiling water until tender, about 20 minutes.
- Chop figs and shallot finely.
- In a bowl, whisk together olive oil, red wine vinegar, figs, and shallot to make vinaigrette.
- Toss cooked lentils with vinaigrette.
- Serve duck confit on a bed of lentil salad.
| Nutrition | Per Serving 600 g | Per 100g |
|---|---|---|
| Energy | 820 kcal | 137 kcal |
| Protein | 50 g | 8.3 g |
| Fibre | 15 g | 2.5 g |
| Salt | 5 g | 0.8 g |
| Sugar | 10 g | 1.7 g |
| Carbohydrates | 60 g | 10.0 g |
| Fat | 50 g | 8.3 g |
-
2itemduck leg
-
200glentil
-
3itemfig
-
30mlolive oil
-
1itemshallot
-
15mlred wine vinegar
-
5gthyme
-
2clovegarlic
-
1itembay leaf
-
5gsalt
-
2gblack pepper
1
Servings
0
Preheat oven to 150°C.
Season duck legs with salt, pepper, thyme, and bay leaf.
Place duck legs in a baking dish and cover with olive oil.
Cook in the oven for 2 hours until tender.
Meanwhile, cook lentils in boiling water until tender, about 20 minutes.
Chop figs and shallot finely.
In a bowl, whisk together olive oil, red wine vinegar, figs, and shallot to make vinaigrette.
Toss cooked lentils with vinaigrette.
Serve duck confit on a bed of lentil salad.