A simplified and quicker version of the traditional confit recipe.
4 | duck legs | 1 kg | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 cloves | garlic, pressed | ||
2 tsp | herbes de Provence | 2 g | |
1 1/3 cup | chicken broth | 330 mL |
Keep the serving plates warm on the stove while you're preparing the dish.
Well covered with their fat, the duck legs can keep up to 2 weeks in the refrigerator.
per 1 serving (80 g)
Amount % Daily Value |
Calories 160 |
Fat 9 g 14 % |
Saturated
3.3 g
16 % |
Cholesterol 70 mg |
Sodium 50 mg 2 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 19 g |
Vitamin A 2 % |
Vitamin C 2 % |
Calcium 2 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 2 ½ |
Fats | 2 |