What are the main ingredients in CRISPY DUCK CONFIT?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of CRISPY DUCK CONFIT?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CRISPY DUCK CONFIT?

CRISPY SAGE DUCK: Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion. PAPPARDELLE & LEAVES: Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning. DUCK CONFIT, SÌ!: Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly. GET SAUCY: Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving. TOAST THE PINE NUTS: Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. BUON APPETITO!: Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!

What should be prepared from my kitchen to make CRISPY DUCK CONFIT?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

CRISPY DUCK CONFIT

Name: CRISPY DUCK CONFIT
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Cured and roasted in its own fat, duck confit is considered one of the finest French dishes. Here, it’s shredded and flash fried with sage for delicate crispiness, and scattered over fresh, tender pasta in a tomato and leek sauce.

CRISPY DUCK CONFIT

with burnt sage, pappardelle pasta & toasted pine nuts

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Chicken
Chicken Stock
Cooked Chopped Tomatoes
Free-Range Confit Duck Leg
Fresh Pappardelle
Fresh Sage
Garlic Clove
Green Leaves
Italian-style Hard Cheese
Leeks
NOMU One For All Rub
Pappardelle
Pine Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck leg in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 50ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 4-5 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck leg is cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
PAPPARDELLE & LEAVES
Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!

Free-Range Confit Duck Leg - 1
Pine Nuts - 5g
Leeks - 100g
Garlic Clove - 1
NOMU One For All Rub - 10ml
Cooked Chopped Tomatoes - 200g
Chicken Stock - 10ml
Fresh Sage - 4g
Fresh Pappardelle - 125g
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 7.5ml
Italian-Style Hard Cheese - 15g

Download the Recipe

Serves 2

DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
PAPPARDELLE & LEAVES
Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!

Free-Range Confit Duck Leg - 2
Pine Nuts - 10g
Leeks - 200g
Garlic Clove - 2
NOMU One For All Rub - 20ml
Cooked Chopped Tomatoes - 400g
Chicken Stock - 20ml
Fresh Sage - 8g
Fresh Pappardelle - 250g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Italian-Style Hard Cheese - 30g

Download the Recipe

Serves 3

DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
PAPPARDELLE & LEAVES
Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!

Free-Range Confit Duck Leg - 2
Pine Nuts - 10g
Leeks - 200g
Garlic Clove - 2
NOMU One For All Rub - 20ml
Cooked Chopped Tomatoes - 400g
Chicken Stock - 20ml
Fresh Sage - 8g
Pappardelle - 375g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Italian-Style Hard Cheese - 30g

Download the Recipe

Serves 4

DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 12-15 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 3-4 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 200ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 10-12 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 5-6 minutes until both are crispy. Remove the pan from the heat on completion.
PAPPARDELLE & LEAVES
Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!