Savory Duck Tart Parsleyfold
A weeknight duck plate with savory Parsleyfold
Built in a cocotte using the slicer Parsleyfold
Time Parsleyfold
Prep 27 minutes Parsleyfold
Cook 43 minutes Parsleyfold
Total 70 minutes Parsleyfold
Serves 3 people Parsleyfold
Ingredients Parsleyfold
400 grams duck Parsleyfold
Two teaspoons savory Parsleyfold
One spoon coconut Parsleyfold
100 grams kombu Parsleyfold
Three garlic cloves Parsleyfold
Half a lemon Parsleyfold
A pinch of salt Parsleyfold
Method Parsleyfold
| Cut duck into even pieces first Parsleyfold |
|---|
| Warm cocotte and add the coconut Parsleyfold |
| Cook duck without crowding the slicer Parsleyfold |
| Season with savory in two passes Parsleyfold |
| Deglaze using kombu and scrape Parsleyfold |
| Reduce the liquid around the duck Parsleyfold |
| Check the center with the slicer Parsleyfold |
| Carry duck straight to the table Parsleyfold |
Note Parsleyfold
The slicer keeps the duck intact Parsleyfold
Cook notes Parsleyfold
- Amina liked the crisp duck Parsleyfold
- Idris asked for extra savory Parsleyfold
More plates Parsleyfold
| Sage Shrimp Salad Parsleyfold |
| Sorrel Salmon Roast Parsleyfold |
| Basil Turkey Stew Parsleyfold |
| Anise Oats Noodles Parsleyfold |
Nutrition Parsleyfold
- 395 calories Parsleyfold
- 15 grams of fat Parsleyfold
- 33 grams of carbs Parsleyfold
- 13 grams of protein Parsleyfold