المكونات
- Ready-made confit duck legs 2, defrosted
- South African cherries 200g, pitted and halved
- Fresh cranberries 150g
- Spinneysfood Brown Sugar 60g
- Orange 1, zested and juiced
- Spinneysfood Balsamic Vinegar of Modena 1 tbsp
- Spinneysfood Fresh Thyme 2 sprigs
- Spinneysfood Cinnamon Stick 1
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Brussels sprouts 250g, trimmed and halved
- Spinneysfood Unsalted Butter 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Ready-made mashed potato 400g
- Spinneysfood Fresh Parsley A small handful, finely chopped
Nutrition (Per serving)
- سعرات حرارية 1002
- دهون 39g
- المشبعة 14g
- بروتين 57g
- الكربوهيدرات 112g
- السكريات 57g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Duck confit with cherry and cranberry compote and crispy Brussels sprouts
French 15 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the duck legs skin-side up in a small roasting tin and roast for 30-35 minutes until the skin is crisp and golden and the meat is piping hot.
- Meanwhile, place all the ingredients for the compote in a small pan over a medium heat. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes until the cranberries have burst and the compote is thick and jammy. Discard the thyme and cinnamon stick and keep warm.
- Heat the oil in a large frying pan over a medium-high heat. Add the sprouts cut-side down and cook, undisturbed, for 4-5 minutes until deep golden. Add the butter and toss for 3-4 minutes until tender with crisp edges. Season with salt and pepper.
- Heat the mashed potato according to the pack instructions. Mix in the parsley.
- Spoon the mash onto a warm plate, top with a duck leg and spoon over the cherry and cranberry compote. Pile the sprouts alongside and serve immediately.