Slow Cooked Duck Egg, Confited Duck Leg, Asparagus, Cob Nuts

4 faves
More from this source
Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


Add a comment

Ingredients for 4 servings

500 g of duck legs

20 g of coarse sea salt

5 g of black peppercorns, roughly ground

1/2 bay leaf, torn

1 sprig of fresh thyme, roughly chopped

5 g of garlic, peeled and sliced

750 g of duck fat

20 asparagus spears, green

300 g of butter, smoked

4 cobnuts, shelled and chopped

750 g of duck bones

25 g of celery, large dice

50 g of onion, large dice

25 g of carrots, large dice

250 ml of white wine, reduced by ½

375 ml of white chicken stock

150 ml of water

9 g of garlic, minced

1/2 bay leaf

0.5g of thyme

100 g of duck breast

20 g of carrots, peeled and chopped

120 g of egg white


4 duck eggs

1 g of fleur de sel

black pepper, cracked

6 asparagus spears, green, broken at natural point and ends of tops peeled

You might also like

Egg Drop Soup
Nourished Kitchen
Duck Nuggets Recipe From The New Le Pigeon Cook...
Food Republic
Asparagus + Duck Egg Frittata
Yummy Supper
Crispy Quack Eggs With Radish Mayonnaise
The British Larder
Chinese Duck & Five-Spice Pies Recipe
Food Republic
Organic Salmon ‘Mi-Cuit’, Spiced Lentils, Foie...
The British Larder
Fried Duck Eggs With Blood Sausage Recipe
Food Republic
Foie Gras And Cream Eggs
Duck Dynasty's Fried Alligator Balls
The Dr. Oz Show
Seared Foie Gras With Ginger Cream