Description
METHOD Preheat the oven to 230-240 Celsius degrees (Gas mark 5-6). After taking out the duck from the vacuum bag use paper towels to wipe it or you can rinse it under the tap. Put the duck and the sweet potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 12 minutes or until the crust turns brown. Meanwhile heat the mushroom sauce in a cooking pot over medium-low temperature stirring regularly.
Plan B: This process can be carried out in a microwave oven in a covered box or plate. Heat it thoroughly on medium high power in 3-4 minutes stirring at least once.
TIP: If you have balsamic vinegar you can add more to the mushroom sauce.
INGREDIENTS: confit leg of duck, sweet potato wedges, sage, onion, garlic, forest mushrooms, thyme, mascarpone, duck fat, balsamic vinegar, salt, sugar, pepper.
CALORIE INTAKE
(CALORIES PER 100 G)
Energy
(kJ)
995
Energy (kcal)
238
Fat
(g)
15,4
Saturated fat (g)
15,4
Carbs
(g)
7,8
Sugar
(g)
0
Protein
(g)
6,7
Salt
(g)
0,3
Fibre
(g)
1,3
