Confit canard au vin
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- Brita Du Plessis
- 4
- Easy
- 15 minutes
- 50 minutes
Ingredients
- 2 T olive oil
- 2 cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 4 whole baby carrots, peeled
- 2 bay leaves
- 1 T tomato paste
- 50 ml red wine
- 35 ml chicken stock
- 100 g exotic mushrooms, sliced and keep a few whole
- 900 g Woolworths Easy Meals free-range confit duck legs
- Butter bean mash
- 3 x 250 g cans butter beans
- 2 T olive oil
- 1 T butter
- fresh thyme
- sea salt and freshly ground pepper, to taste
Cooking Instructions
1. Preheat the oven to 180ºC, place the duck into the oven and cook for 30 minutes. (Cook according to packaging).
2. In a pan sauté the garlic, onions, carrots, and bay leaves in a pan until fragrant.
3. Place the tomato paste into the pan and allow for it to cook for 2 minutes, loosen with a bit of chicken stock.
4. Add the wine to deglaze the pan and then add the rest of the chicken stock and cook until thickened, once fragrant add the mushrooms and the duck legs.
5. The mash, place the beans into a pan and warm them up with the butter and oil and roughly mash them.
6. Add chicken stock and mix it through.
7. Serve with thyme and seasonings.
Photograph: Jan Ras
Recipes: Brita du Plessis
Food assistant: Josh van Zyl
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