Succulent duck with greens

People :

4

Preparation time :

45min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 4 duck confit
  • 250g green beans
  • 1-2 fennel bulb
  • 2 tender onions
  • Skin from 1 orange
  • Skin from 1 lime
  • 1 pink grapefruit
  • Salt and pepperOlive oil
Preparation
  1. Remove the skin from the confit and set aside, remove all the meat and separate the strands with your hands.
  2. Chop the onion and the fennel, salteé on a frying pan with olive oil, when the onion is translucid add the duck meat, briefly salteé and check the salt and pepper.
  3. Put the meat into the molds pressing, set aside in the fridge until it is cold. Wash the green beans and remove the ends, cut in julienne and scald for a few seconds.
  4. Place the duck skin in a frying pan over a low heat with a weight on top until it is golden brown and crispy.  Mark the duck timbale on both sides on a frying pan and put into the oven at 200º for a minute to finish heating it up, remove the molds carefully.
  5. Salteé on a high heat the green beans, season. Serve the duck over a base of salteé green beans, with the crispy skin, some pink grapefruit segments and the orange and lime skins.

Additional information

People :

4

Preparation time :

45min

Difficulty:

Media

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