Succulent confit duck is drizzled with a smoked paprika hummus and served alongside crispy battered zucchini fries. Accompanied by a refreshing cucumber & feta salad. Get ready to impress your guests, Chef!
Creation’s Confit Duck & Zucchini Fries
Creation’s Confit Duck & Zucchini Fries
with a cucumber & Danish-style feta salad
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Cake Flour
- Cucumber
- Danish-style Feta
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Green Leaves
- Hummus
- Lemon Juice
- Low Fat Fresh Milk
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BATTER & FRY
Preheat the oven to 180°C. Place the flour in a shallow dish and season generously. Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Place a pan over medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry until browned, 2-3 minutes. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season. Warm up just before serving.
ROAST THE DUCK
Place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
DO THE DRIZZLE
In a bowl, combine the hummus with the smoked paprika, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
SIMPLE SALAD
Place the rinsed green leaves in a salad bowl with the diced cucumber and the crumbled feta. Toss together with a drizzle of olive oil, the remaining lemon juice, and seasoning. Set aside.
READY FOR PLATING
Serve up the confit duck and drizzle with the smoked paprika hummus. Place the zucchini fries and dressed cucumber & feta salad alongside. Nice one, Chef!
Cake Flour - 100ml
Low Fat Fresh Milk - 50ml
Baby Marrow - 100g
Free-range Confit Duck Leg - 1
Hummus - 40ml
Smoked Paprika - 5ml
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
Danish-style Feta - 25g
BATTER & FRY
Preheat the oven to 180°C. Place the flour in a shallow dish and season generously. Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Place a pan over medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry until browned, 2-3 minutes. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season. Warm up just before serving.
ROAST THE DUCK
Place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
DO THE DRIZZLE
In a bowl, combine the hummus with the smoked paprika, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
SIMPLE SALAD
Place the rinsed green leaves in a salad bowl with the diced cucumber and the crumbled feta. Toss together with a drizzle of olive oil, the remaining lemon juice, and seasoning. Set aside.
READY FOR PLATING
Serve up the confit duck and drizzle with the smoked paprika hummus. Place the zucchini fries and dressed cucumber & feta salad alongside. Nice one, Chef!
Cake Flour - 200ml
Low Fat Fresh Milk - 100ml
Baby Marrow - 200g
Free-range Confit Duck Legs - 2
Hummus - 80ml
Smoked Paprika - 10ml
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
Danish-style Feta - 50g
BATTER & FRY
Preheat the oven to 180°C. Place the flour in a shallow dish and season generously. Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Place a pan over medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry until browned, 2-3 minutes. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season. Warm up just before serving.
ROAST THE DUCK
Place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
DO THE DRIZZLE
In a bowl, combine the hummus with the smoked paprika, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
SIMPLE SALAD
Place the rinsed green leaves in a salad bowl with the diced cucumber and the crumbled feta. Toss together with a drizzle of olive oil, the remaining lemon juice, and seasoning. Set aside.
READY FOR PLATING
Serve up the confit duck and drizzle with the smoked paprika hummus. Place the zucchini fries and dressed cucumber & feta salad alongside. Nice one, Chef!
Cake Flour - 300ml
Low Fat Fresh Milk - 150ml
Baby Marrow - 300g
Free-range Confit Duck Legs - 3
Hummus - 125ml
Smoked Paprika - 15ml
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
Danish-style Feta - 75g
BATTER & FRY
Preheat the oven to 180°C. Place the flour in a shallow dish and season generously. Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Place a pan over medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry until browned, 2-3 minutes. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season. Warm up just before serving.
ROAST THE DUCK
Place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 20-25 minutes.
DO THE DRIZZLE
In a bowl, combine the hummus with the smoked paprika, ½ the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency and set aside.
SIMPLE SALAD
Place the rinsed green leaves in a salad bowl with the diced cucumber and the crumbled feta. Toss together with a drizzle of olive oil, the remaining lemon juice, and seasoning. Set aside.
READY FOR PLATING
Serve up the confit duck and drizzle with the smoked paprika hummus. Place the zucchini fries and dressed cucumber & feta salad alongside. Nice one, Chef!
Cake Flour - 400ml
Low Fat Fresh Milk - 200ml
Baby Marrow - 400g
Free-range Confit Duck Legs - 4
Hummus - 160ml
Smoked Paprika - 20ml
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Danish-style Feta - 100g
Woolies Products in this dish
