Confit Duck Leg with Citrus Salsa

This luxurious and light confit duck leg pairs beautifully with the sweet creaminess of the corn & potato purée with a hint of miso. The grilled fennel, courgette, and cherry tomatoes are flavourful and fresh, while the citrus salsa provides the finishing touch. Enjoy! The dish may differ from the photo.

Confit duck leg in duck fat, fennel, courgette, cherry tomatoes, corn, red onion, potato, lemon, orange, capers, tarragon, crème fraîche, milk, Dijon mustard, white miso (soybean paste), sugar, extra virgin olive oil, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, soja, sulfiet.

MicrowaveMarleen's choice

Heat the duck leg with purée and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salsa (cold).

Oven — 200°C, 15-30 min

Preheat the duck leg, purée, and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salsa (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy134,25 kcal

Protein7,1 g

Fat6,78 g

of which saturated2,23 g

Carbohydrates10,38 g

Dietary fibre2,07 g

Salt0,76 g

Average weight: 540 g