200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Noten
SulfietDuck Leg with Pommes Amandine
This confit duck leg is beautifully tender and traditionally prepared with French poultry jus. It pairs wonderfully with the golden-brown Pommes Amandine, a type of luxurious potato croquette, but round and with a crust of shaved almonds. Accompanying this dish are green blanched romanesco florets with roasted cauliflower and sweet-tart barberry berries, a perfect flavour companion to the confit duck. Bon appétit!
Confit duck leg in duck fat, cauliflower, romanesco, white onion, leek, garlic, carrot, celery, celeriac, potato, dried barberry berries, fresh rosemary, thyme, nutmeg, almond flakes, pasteurised free-range egg, panko (contains gluten), wheat flour, white wine, homemade chicken stock (contains celery), butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, noten, selderij, sulfiet.
Microwave
Remove the Pommes Amandine (potato ball) from the tray with baking paper and heat the vegetables and the duck with jus both covered with the cover for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the Pommes Amandine on the baking paper for 1-2 minutes (1 person) to 3 minutes (2 or more persons). Note, the crust will not become crispy in the microwave.
Oven — 200°C, 20-35 minMarleen's choice
Remove the Pommes Amandine (potato ball) from the tray with baking paper and heat the vegetables and the duck with jus both covered with aluminium foil or an oven-safe plate for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Then place the Pommes Amandine on the baking paper alongside and heat everything uncovered for 5-10 minutes.