Duck Confit Parmentier Maple-Scented - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 4 duck legs, skin on, bone in
- ½ tsp black pepper, ground
- 4 tsp coarse sea salt
- 4 garlic cloves
- 4 bay leaves, fresh
- 6 sprigs thyme, fresh
- 1 tbsp fresh rosemary
- 1 tsp black peppercorns
- 500 - 550 g duck fat
- 3000 g water
- 30 g vinegar
- 20 g duck fat
- 30 - 60 g veal fond
- 20 g maple syrup, pure
- 30 g veal fond
- 200 g leeks
- 40 g Parmesan cheese
- 40 g hazelnuts, skin on
- 700 g floury potatoes
- 175 g milk
- 1 tsp salt
- 30 g butter
- 1 pinch nutmeg, ground
- black pepper, freshly ground
- duck fat
- 30 g maple sugar granules
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