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7-Vegetable Stew with Duck Confit

  • Preparation : 35 minutes
  • Cooking : 65 minutes
  • Portions : 6
mijoté canard

Ingredients

  • 6 Brome Lake duck legs confit (3 packages of 280 g)
  • 250 ml (1 cup) white wine
  • 250 ml (1 cup) chicken stock
  • 1 large white onion, chopped
  • 3 celery stalks, cubed
  • 3 medium carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 750 ml (3 cups) rutabaga, peeled and cubed
  • 3 long white potatoes, washed and cubed
  • 4 large garlic cloves, sliced thinly
  • Salt and fresh ground pepper
  • Olive oil
  • Herbes de Provence
  • Garlic butter

Preparation

  1. Preheat the oven to 190 °C (375 °F). Pour the wine and broth into a baking dish large enough to hold the confit legs without overlapping. Set aside. Put the seven vegetables in a large bowl, then add salt and pepper to taste. Drizzle generously with olive oil, and mix.

  2. Pour the vegetables into the baking dish and sprinkle with herbes de Provence. Top with a few pats of garlic butter and put the dish in the oven. Bake the vegetables for 35 minutes. Remove the dish from the oven and mix the vegetables. Place the duck legs on top of the vegetables and place a pat of garlic butter on top of each leg.

  3. Return the dish to the oven and bake for 25 to 30 minutes. Brown the top of duck legs under the broiler for a few minutes at the end of cooking. Remove the dish from the oven and serve the dug legs in a large bowl on a bed of vegetables, pouring the cooking juices over the legs.

Recipe developed by Nicolas Vallée, professional chef

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