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Confit Duck Leg with Flageolet Ragoût and Celeriac Mash
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Dinner
Comfort Food
Duck
French
Cassoulet
Estimated Nutrition
Calories
2425.2
kcal / serving
4850.4 kcal total
Carbs
64.3
g
per serving
128.5 g total
Fat
217.8
g
per serving
435.6 g total
Protein
56.4
g
per serving
112.8 g total
Cook Time
165
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
50
g
Butter
for ragoût
75
g
Butter
for mash
110
ml
Double Cream
LegumesPulses
400
g
Flageolet Beans
drained and rinsed
Liquids
200
ml
Chicken Stock
Meat
4
piece
Duck Leg
NutsSeeds
15
g
Table Salt
approximate amount
3
sprig
Thyme
leaves only
1
clove
Garlic
finely diced
1
sprig
Rosemary
leaves finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
300
g
Duck Fat
Vegetables
1
piece
Banana Shallot
finely sliced
200
g
Tinned Tomatoes
500
g
Potatoes
floury variety, peeled and cut into chunks
500
g
Celeriac
peeled and cut into chunks
Method
1
Season duck legs with 15g of salt per kilo and thyme then chill overnight.
2
Place duck legs in a pan and cover completely with duck fat.
3
Simmer gently for 2 to 2.5 hours until meat is tender then drain legs.
4
Shred meat from two duck legs and reserve the other two whole.
5
Sauté shallots and garlic in reserved duck fat until soft.
6
Add tomatoes and simmer for 3 minutes.
7
Stir in shredded duck, beans, stock, and rosemary then boil and whisk in butter.
8
Fry whole duck legs skin-side down until crisp.
9
Boil potatoes and celeriac for 15 minutes then drain and steam dry.
10
Mash vegetables with a ricer and mix with butter and cream.
11
Serve ragoût and whole duck legs over the celeriac mash.