Duck pot-au-feu
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65 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
4 people
300 g potato
4 confit duck legs
0.5 bunch flat parsley
1 tsp coriander seeds
1 leaf bay leaf
1 pinch salt
1 pinch pepper
500 ml water
2 carrot
2 stalks celery
1 parsnip
1 chicken stock cube
Associated products
Tips
To retain the crispiness of the duck skin, you could also place the legs directly on the serving plates.
RECIPE STEPS
1
Peel the carrots, parsnips, celery and potatoes.
Cut the vegetables into 3cm cubes.
- 2 stalks celery
- 300 g potato
- 2 carrot
- 1 parsnip
2
Pour the water into the metal bowl and add the chicken stock cube, bay leaf and coriander seeds.
Run the program.
- 1 tsp coriander seeds
- 1 chicken stock cube
- 1 leaf bay leaf
- 500 ml water
Expert
03:00 / 3 / 120°C
3
Add the vegetables into the metal bowl and season.
Run the program.
- 1 pinch salt
- 1 pinch pepper
- 2 stalks celery
- 300 g potato
- 2 carrot
- 1 parsnip
Expert
30:00 / 0 / 100°C
4
Meanwhile, remove a little fat from the duck legs.
Brown the legs in a frying pan, skin-side down, until the skin is crispy.
- 4 confit duck legs
5
Add the duck legs into the metal bowl.
Run the program.
- 4 confit duck legs
Expert
10:00 / 0 / 100°C
6
Wash and chop the parsley.
Sprinkle each serving of duck pot-au-feu with a little parsley.
- 0.5 bunch flat parsley
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
