Confit au canard glacé de figue-balsamique

De luxe

Très riche en fibres

Nouveau

avec purée à l'ail rôti et broccolini en croûte de parmesan

10 min

Difficulté: 1/3

Française

Ingrédients : Pomme de terre Russet • Confit de canard (canard, sel, herbes (thym, sarriette, romarin, marjolaine, lavande), épices, poivre noir) • Brocolini • Échalote • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Ail • Glaçage balsamique (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) (sulfites) • Persil.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Presse-purée

Papier aluminium

Verre doseur

Bol à mélanger, moyen

Petite casserole

Tags

Très riche en fibres

Classic-plates

Nouveau

World-flavors

Speciality

Ingrédients

Confit de canard

2 unit(s)

Broccolini

170 g

Tartinade de figues

2 tbsp

Glaçage balsamique

1 tbsp

Parmesan, râpé grossièrement

0.25 cup

Ail, bulbe

1 unit(s)

Pomme de terre Russet

2 unit(s)

Échalote

1 unit(s)

Persil

7 g

Huile

2.5 tbsp

Beurre

2 tbsp

Lait

0.5 cup

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Slice garlic bulb in half. Drizzle with 1 tbsp (2 tbsp) oil, then wrap completely in foil. Place on a small baking sheet and roast in the bottom of the oven 20-25 min, until tender and golden.
Remove duck confit from box packaging. Leaving in its plastic packaging, place duck in a large bowl or pot. Fill with enough hot water from the tap to cover. Set aside.

Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Meanwhile, roughly chop parsley.
Peel, then cut shallot into 1/4-inch pieces.
Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.

On an unlined baking sheet, add broccolini, 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Nestle broccolini together, then roast in the middle of the oven for 8-10 min, stirring halfway through, until tender-crisp. Halfway through roasting, sprinkle with half the Parmesan.
Cover to keep warm.

Set oven to broil.
Drain the duck liquid into a medium bowl. Set aside.
Arrange duck legs on a foil-lined baking sheet.
Broil in the middle of the oven for 10-12 min, until skin is crispy.**

Meanwhile, to a small pot, add 1/2 tbsp (1 tbsp) oil and shallots. Cook for 4-6 min.
Add fig spread, balsamic glaze, 1 tbsp (2 tbsp) water and reserved duck liquid.
Bring to a simmer. Cook 2-3 min, stirring occasionally, until sauce thickens slightly.
Meanwhile, into potatoes, roughly mash 2 tbsp (4 tbsp) butter, 1/2 cup (1 cup) milk, roasted garlic, remaining Parmesan, and half the parsley. (TIP: Use tongs to squeeze roasted garlic out of skins!) Season with salt and pepper.