Confit Duck with Hete Bliksem

A delicious, refined luxury dish. Hete bliksem is an old-fashioned mash of apples with fluffy potatoes, mustard, and crispy bacon bits. The confit duck leg is melt-in-the-mouth tender and pairs beautifully with the homemade poultry gravy made with white port and glazed carrots. Enjoy your meal!

Confit duck leg in duck fat, bacon lardons, carrot, white onion, leek, garlic, celery, celeriac, potato, Jonagold apple, fresh parsley, rosemary and thyme, nutmeg, star anise, milk, Dijon mustard, white port, white wine, sugar, homemade chicken stock (contains celery), extra virgin olive oil, butter, sherry vinegar, pepper and salt.

Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the duck leg with the hete bliksem and the carrots loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the duck leg with the hete bliksem and the carrots covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy147,76 kcal

Protein7,61 g

Fat7,18 g

of which saturated2,64 g

Carbohydrates12,14 g

Dietary fibre2,31 g

Salt0,79 g

Average weight: 540 g