200°C · 20-35 minAllergens
Lactose
Selderij
Sulfiet
VisLuxury Duck Leg
This duck leg is confit in duck fat in the French style, resulting in a buttery soft texture and flavour. I serve it with braised savoy cabbage with mushrooms, gently roasted leek, and classic stewed beluga lentils and butter beans. Accompanied by a fresh side salad of marinated yellow beetroot, chervil, and fresh orange.
Luxury Duck Leg
Confit duck leg in duck fat, anchovies, mushrooms, green cabbage, leek, yellow beetroot, celery, courgette, white onion, carrot, peas, garlic, orange, fresh chervil and parsley, butter beans, black beluga lentils, butter, sherry vinegar, white wine vinegar, potato starch, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, selderij, sulfiet, vis.
Microwave
Heat the duck leg and the lentil stew with vegetables loosely covered for 3-4 minutes (1 person) up to 5-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the duck leg and the lentil stew with vegetables uncovered for 10 minutes. Then cover with an ovenproof plate or aluminium foil and heat for another 10-15 minutes (1 person) up to 25 minutes (2 or more persons). Serve with the salad (cold).