Try this Duck Confit with Pease Pudding And Melba Toast recipe, or contribute your own.
Suggest a better descriptionDuck Confit 1. Place 2 legs in a tray, skin side down. Slice the garlic and place on top. 2. Crack six peppercorns and sprinkle on top with the thyme. 3. Place the other two legs on top, skin side up. 4. Add the brandy, port and Madeira and cover with cling film. Allow to stand for 24 hours. 5. Place all ingredients into a pan, cover with water or duck fat and cook slowly on top of stove for about 3 hours. 6. Take out the legs, remove the thigh bone season and crisp under the grill. Serve with pease pudding and melba toast. Pease Pudding 7. Sweat the onions, garlic and bacon rind in a thick bottomed pan. 8. Add the peas and wine and reduce slightly. 9. Add the stock, bring to the boil and simmer till the peas are cooked. 10. Remove from the heat and beat until a rough paste is formed. 11. Season and serve. Melba Toast 12. Toast two slices of medium sliced bread and remove the crusts. 13. Split the bread into two between the two toasted sides and scrape the soft dough away with a small knife. Re toast (under a grill) until curled NOTES : Chef:Paul Heathcote
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 | ||
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Calories: 326 | ||
Calories from Fat: 69 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 44.4mg | 14 % | |
Sodium 325mg | 11 % | |
Potassium 503.9mg | 13 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 34.4g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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