Duck Confit with Balsamic Strawberry Sauce
with Parmigiano Reggiano, buttered almonds & green vegetables- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Mosterd
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
Mustard plants are hardy and are grown around the world. Almost every part of the plant is edible, including the flowers, leaves and seeds!
Ingredients
1 piece
Boneless duck thigh confit
1 piece
Garlic
250 g
Potatoes
½ piece
Onion
50 g
Sugar snap peas
100 g
Green beans
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
20 g
Onion chutney
25 milliliters
Strawberry sauce
Not included in your delivery
½ piece
Low sodium vegetable stock cube
20 milliliters
Water
1 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
30 milliliters
Low sodium chicken stock
½ teaspoon
Mustard
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Crush or mince the garlic.
- Transfer the potatoes and the garlic clove to a pot or saucepan, then crumble in the vegetable stock cube (see pantry for amount).
- Submerge with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and return to the pot.
- Discard the tips of the green beans and transfer to a deep frying pan.
- Cover with a shallow layer of water, then add a pinch of salt and bring to the boil.
- Allow to cook gently for 4 - 6 minutes, then drain if necessary and return to the pan.
- Meanwhile, finely chop the onion. If preferred, carefully discard the tough ends of the sugar snap peas.
- Drizzle the green beans with olive oil, then add the onion and the sugar snap peas.
- Fry for 2 - 3 minutes over medium-high heat, then add the water (see pantry for amount).
- Cover with the lid and steam for 1 - 2 minutes.
- Season to taste with salt and pepper, then keep warm until serving, still covered.
- Melt a knob of butter in a frying pan over medium heat.
- Fry the almonds for 3 - 4 minutes until golden, then transfer to a small bowl. Stir in the mustard seeds, then set aside.
- Heat a drizzle of olive oil in the same pan over medium heat and fry the duck in its juices for 2 - 3 minutes per side, covered.
- Meanwhile, prepare the chicken stock.
- Remove the duck from the pan and set aside under aluminum foil.
- In the same pan, combine the strawberry sauce with the onion chutney, the balsamic vinegar and the chicken stock.
- Allow to simmer gently over medium heat until serving.
- Meanwhile, grate the Parmigiano Reggiano.
- Mash the potatoes with a knob of butter and a splash of milk or reserved cooking liquid as preferred.
- Stir in the Parmigiano Reggiano and the mustard, then season to taste with salt and pepper.
- Serve the mash on plates, topped with the vegetables and the duck.
- Garnish with the buttered almonds and serve with the strawberry sauce.
