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Ingredients
Duck confit
- 4 duck marylands (approx. 1 kg)
- ½ tsp ground black pepper
- 3 tsp salt
- 4 garlic cloves, crushed
- 4 fresh bay leaves
- 4 sprigs fresh thyme
- 500 g duck fat
- 1 tsp whole black peppercorns
- 2000 g water
Lentil salad
- 4 raw baby beetroots, trimmed and cut into halves
- 3 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 3 sprigs fresh thyme
- ground black pepper, to season
- salt, to season
- 200 g puy lentils
- 4 whole cloves
- 1 brown onion
- 1 fresh bay leaf
- 1000 g water
- 30 g Chicken stock paste (see Tips)
- ½ red onion, cut into small cubes (5 mm)
- 1 celery stalk, cut into small cubes (5 mm)
- 2 oranges, segmented and cut into slices (5 mm)
Orange vinaigrette
- 2 tsp honey
- 40 g freshly squeezed orange juice
- 100 g grapeseed oil
- 2 tbsp red wine vinegar
- ½ tsp sea salt
- 2 pinches ground black pepper
Assembly
- sea salt, to season
- ground black pepper, to season
- 30 g frisee lettuce, to serve
- Nutrition
- per 1 portion
- Calories
- 6408 kJ / 1525.7 kcal
- Protein
- 47.3 g
- Carbohydrates
- 42.5 g
- Fat
- 128.6 g
- Saturated Fat
- 34 g
- Fibre
- 13.7 g
- Sodium
- 2648.5 mg
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