Duck Confit in Smoky Sauce with Bacon-Fried Corn
soul food-inspired, with cheesy mash & parsley4.5(114)
Calories
:
979 kcalProtein
:
47.3g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Soul food is a traditional cuisine from the Southern United States, rooted in African American culture. It's characterized by hearty, flavourful dishes and cooking techniques brought from West and Central Africa.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 g
Chipotle paste
1 piece
Boneless duck thigh confit
250 g
Potatoes
70 g
Corn
½ piece
Red onion
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Garlic
65 g
Red cherry tomatoes
½ piece
Romano pepper
½ sachet(s)
Peruvian-style spice mix
25 g
Bacon lardons
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
50 milliliters
Low sodium beef stock
½ tablespoon
Red wine vinegar
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4097 kJ
Calories979 kcal
Fat56.5 g
Saturated Fat26.4 g
Carbohydrate71.5 g
Sugar17.1 g
Dietary Fiber11.7 g
Protein47.3 g
Salt3.1 g
Potassium1476.1 mg
Calcium42.4 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Strainer
•Fryingpan with lid
•Potato Masher
Cooking Steps
1
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Transfer to a pot or saucepan and submerge with water.
- Boil the potatoes for 12 - 15 minutes, then drain and set aside.
2
- Chop the onion and crush or mince the garlic.
- Dice the Romano pepper and halve the tomatoes.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the bacon lardons, the Romano pepper, the tomatoes, the garlic and the onion for 4 - 5 minutes.
3
- Meanwhile, drain the corn. Prepare the stock.
- Add the corn and the Peruvian-style spices to the bacon lardons and vegetables. Mix well and fry for 1 - 2 more minutes.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the duck in its juices for 2 - 3 minutes per side, covered.
4
- Remove the duck from the pan and set aside under aluminum foil.
- Deglaze the pan with the red wine vinegar, then add the chipotle paste* and the stock.
- Bring to a boil, then turn off the heat.
*Take care, this ingredient is spicy! Use as preferred.
5
- Mash the potatoes with a knob of butter and a splash of milk.
- Stir in the mustard and the cheese, then season to taste with salt and pepper.
- Meanwhile, roughly chop the parsley.
6
- Serve the mash on plates and top with the duck.
- Drizzle with the smoky sauce and top with the bacon-fried corn.
- Garnish with the parsley to finish.
