DUCK*****Duck Leg Confit w/Flageolet

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This was super for both - if you see these again at Tarini's, snap them up

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  • 4

Ingredients

  • 4 servings
  • 2 duck legs confit from Tarini's
  • 1 recipe of Flageolet in lemon broth (without the preserved lemon)

Preparation

Step 1

* Preheat the oven to 350 degrees F.

* Lift the duck pieces out of the fat, removing as much as possible.

* Heat a large saute pan on medium-high heat and add the legs, skin-side down.

* Saute the legs for 4 minutes.

* Flip the legs and put the pan in the oven.

* Roast the duck legs for 5 to 10 minutes or until the skin is crispy.

* Spoon the beans, along with some of their liquid, into a rimmed soup bowl and top with the duck leg.

*NUTRITION:*

* Calories - 400.7
* Fat - 17.3
* Sat Fat - 6.1
* Carbs - 33.6
* Fibre - 12.6
* Protein - 27.5

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