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Easy recipe Duck Confit With Creamy Butterbean Puree Recipe

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Easy recipe Duck Confit With Creamy Butterbean Puree Recipe - about one tablespoon olive oil about one tablespoon chopped fresh sage, plus twenty-four whole leaves to garnish eight hundred and fourtyg canned butterbeans, drained five tablespoons sour cream (Recipes by ingridients <a href="/search/cream">cream</a>) Grated zest of about one orange six duck confit legs* about four eschalots, finely chopped about one small wineglass of port Juice of two oranges one third cup demi-glaze or beef consomme* three tablespoons orange jelly* or two tablespoons bitter orange marmalade Steamed, green beans (Recipes by ingridients <a href="/search/green-beans">green beans</a>)  to serveStep about one Preheat the oven to about two hundredC. Step two To fry sage leaves for garnish, place about one tablespoon oil in a pan over high heat until smoking. Cook sage for two-three seconds, set aside to drain on paper towel. Duck Confit With Creamy Butterbean Puree Recipe. Step three To make the bean puree, whiz beans in a food processor with sour, cream (Recipes by ingridients <a href="/search/cream">cream</a>)  chopped sage and zest, then set aside. Step about four Place a large non-stick frypan over medium heat. Duck Confit With Creamy Butterbean Puree Recipe. When hot, add duck skin-side down and cook (in batches if necessary) for two-three minutes until starting to crisp. Transfer to a baking tray, place in oven for about ten minutes until heated through. Duck Confit With Creamy Butterbean Puree Recipe. Step five Pour off all but about one tablespoon of fat (Recipes by ingridients <a href="/search/fat">fat</a>) (Recipes by ingridients <a href="/search/fat">fat</a>) from the frypan. Duck Confit With Creamy Butterbean Puree Recipe. (Excess can be stored in the fridge for up to three months and used for frying or roasting potatoes). Add eschalot and cook for two-three minutes until softened, then add port and cook until liquid has mostly evaporated. Duck Confit With Creamy Butterbean Puree Recipe. Add orange juice and reduce by half, then stir in demi-glaze or consomme and cook for a further minute. Step six Add glaze (Recipes by ingridients <a href="/search/glaze">glaze</a>) or marmalade, season with salt and pepper, and cook, stirring, for about three minutes until well reduced. Remove duck from the oven and rest for five minutes. Step seven Heat puree gently for about one-two minutes, then place some on each plate. Add a duck leg (Recipes by ingridients <a href="/search/leg">leg</a>) and pour over the. sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>)  Serve with green beans (Recipes by ingridients <a href="/search/green-beans">green beans</a>) and garnish with fried sage..

about one tablespoon olive oil about one tablespoon chopped fresh sage, plus twenty-four whole leaves to garnish eight hundred and fourtyg canned butterbeans, drained five tablespoons sour cream (Recipes by ingridients cream) Grated zest of about one orange six duck confit legs* about four eschalots, finely chopped about one small wineglass of port Juice of two oranges one third cup demi-glaze or beef consomme* three tablespoons orange jelly* or two tablespoons bitter orange marmalade Steamed, green beans (Recipes by ingridients green beans) to serveStep about one Preheat the oven to about two hundredC. Step two To fry sage leaves for garnish, place about one tablespoon oil in a pan over high heat until smoking. Cook sage for two-three seconds, set aside to drain on paper towel. Duck Confit With Creamy Butterbean Puree Recipe. Step three To make the bean puree, whiz beans in a food processor with sour, cream (Recipes by ingridients cream) chopped sage and zest, then set aside. Step about four Place a large non-stick frypan over medium heat. Duck Confit With Creamy Butterbean Puree Recipe. When hot, add duck skin-side down and cook (in batches if necessary) for two-three minutes until starting to crisp. Transfer to a baking tray, place in oven for about ten minutes until heated through. Duck Confit With Creamy Butterbean Puree Recipe. Step five Pour off all but about one tablespoon of fat (Recipes by ingridients fat) (Recipes by ingridients fat) from the frypan. Duck Confit With Creamy Butterbean Puree Recipe. (Excess can be stored in the fridge for up to three months and used for frying or roasting potatoes). Add eschalot and cook for two-three minutes until softened, then add port and cook until liquid has mostly evaporated. Duck Confit With Creamy Butterbean Puree Recipe. Add orange juice and reduce by half, then stir in demi-glaze or consomme and cook for a further minute. Step six Add glaze (Recipes by ingridients glaze) or marmalade, season with salt and pepper, and cook, stirring, for about three minutes until well reduced. Remove duck from the oven and rest for five minutes. Step seven Heat puree gently for about one-two minutes, then place some on each plate. Add a duck leg (Recipes by ingridients leg) and pour over the. sauce (Recipes by ingridients sauce) Serve with green beans (Recipes by ingridients green beans) and garnish with fried sage..

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