200°C · 25-35 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietConfit Duck Leg with Luxury Gravy
This luxurious dish from our top chef Mark is exceptional in both flavour and presentation! The duck leg is beautifully tender and confit, served with a rich gravy made from apple cider and fresh thyme. The vegetables accompanying this gourmet dinner consist of blanched broccoli, fresh leaf spinach, and roasted apple, creating a delightful combination. On the side, I serve light potato 'pancakes'. Get your finest plate ready :)
Confit duck leg in duck fat, broccoli, leaf spinach, leek, white onion, garlic, carrot, celery, celeriac, potato, Jonagold apple, fresh bay leaf, rosemary and thyme, nutmeg, pasteurised free-range egg, milk, cream, wheat flour, tomato purée, apple cider, apple juice, homemade veal stock and chicken stock (contains celery), sunflower oil, pepper and salt.
Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Remove the pancakes with baking paper from the dish and heat the duck leg with gravy and vegetables loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Place the pancakes on the baking paper alongside and heat everything for another 1-2 minutes.
Oven — 200°C, 25-35 minMarleen's choice
Remove the pancakes with baking paper from the dish and heat the duck leg with gravy and vegetables covered with aluminium foil or an oven-safe plate for 15-20 minutes. Place the pancakes on the baking paper alongside and heat everything uncovered for 10-15 minutes. Disposable containers cannot go in the oven; transfer to an oven dish.