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

4 faves
Nutrition per serving    (USDA % daily values)
CAL
2707
FAT
828%
CHOL
339%
SOD
190%
Uploaded by: Great British Chefs

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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

salt

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

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