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Executive Chef Pascal Bernou
France
Maison Rougié
Confited duck legs, vegetables and foamy buttered chicken broth
Cook a delicate and tasty dish with this recipe for confited duck legs accompanied by spring vegetables. A refined recipe that perfectly combines tender and light textures, ideal for enhancing your menus. It's up to you to execute it to perfection!
4 pers.
45 min
Ingredients
- Duck legs 8 pieces
- Peas 100g
- Carrots 150g
- Corn kernels 100g
- Pearl onions 100g
- Chicken broth 2dl
- Butter 100g
- Lemon juice 50g
4 pers.
45 min
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Preparation
1
Cook the vegetables: Boil the pre-cut vegetables in salted water. Once cooked, refresh them under cold water to preserve their texture and color.
2
Cook the duck legs: Place the duck legs in a vacuum bag and bake at 175°C for 25 minutes to delicately confit them.
3
Prepare the broth foam: Slightly reduce the chicken broth, then add the lemon juice and butter. Blend vigorously using a hand blender until you achieve a nice light and creamy foam.
4
Plate the dish: In a deep dish, arrange the colored duck legs, then add the vegetables sautéed in butter. On the side, place a beautiful spoonful of broth foam to bring lightness and flavor.
Chef's Tip
To ensure the foam holds well, you can add a teaspoon of soy lecithin.
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