Crispy Confit Duck Legs Ratatouille & Salsa Verde

Serves 1
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Directions

  1. 1Dice red and white onions for the ratatouille.
  2. 2Dice red and white onions for the ratatouille.
  3. 3Dice red and white onions for the ratatouille.
  4. 4Add olive oil to a pot and fry the diced onions.
  5. 5Add olive oil to a pot and fry the diced onions.
  6. 6Add olive oil to a pot and fry the diced onions.
  7. 7Chop the yellow and green courgettes (zucchini) after removing their seeds.
  8. 8Chop the yellow and green courgettes (zucchini) after removing their seeds.
  9. 9Chop the yellow and green courgettes (zucchini) after removing their seeds.
  10. 10Add chopped courgettes (zucchini) to the pot with the onions and stir.
  11. 11Add chopped courgettes (zucchini) to the pot with the onions and stir.
  12. 12Add chopped courgettes (zucchini) to the pot with the onions and stir.
  13. 13Dice the red bell pepper.
  14. 14Dice the red bell pepper.
  15. 15Dice the red bell pepper.
  16. 16Add the diced red bell pepper to the pot and mix.
  17. 17Add the diced red bell pepper to the pot and mix.
  18. 18Add the diced red bell pepper to the pot and mix.
  19. 19Chop the tomato into small pieces.
  20. 20Chop the tomato into small pieces.
  21. 21Chop the tomato into small pieces.
  22. 22Add chopped tomatoes to the pot.
  23. 23Add chopped tomatoes to the pot.
  24. 24Add chopped tomatoes to the pot.
  25. 25Add grated garlic to the pot.
  26. 26Add grated garlic to the pot.
  27. 27Add grated garlic to the pot.
  28. 28Pour red wine vinegar into the pot to balance the flavors.
  29. 29Pour red wine vinegar into the pot to balance the flavors.
  30. 30Pour red wine vinegar into the pot to balance the flavors.
  31. 31Add fresh basil to the pot and let the ratatouille gently bubble.
  32. 32Add fresh basil to the pot and let the ratatouille gently bubble.
  33. 33Add fresh basil to the pot and let the ratatouille gently bubble.
  34. 34Prepare the salsa verde by adding capers, grated garlic, and lemon zest to a measuring jug.
  35. 35Prepare the salsa verde by adding capers, grated garlic, and lemon zest to a measuring jug.
  36. 36Prepare the salsa verde by adding capers, grated garlic, and lemon zest to a measuring jug.
  37. 37Add coriander, parsley, and basil to the jug for the salsa verde.
  38. 38Add coriander, parsley, and basil to the jug for the salsa verde.
  39. 39Add coriander, parsley, and basil to the jug for the salsa verde.
  40. 40Pour red wine vinegar into the jug for extra moisture and blend until smooth.
  41. 41Pour red wine vinegar into the jug for extra moisture and blend until smooth.
  42. 42Pour red wine vinegar into the jug for extra moisture and blend until smooth.
  43. 43Season the pre-confit duck legs with salt and place them in a baking dish.
  44. 44Season the pre-confit duck legs with salt and place them in a baking dish.
  45. 45Season the pre-confit duck legs with salt and place them in a baking dish.
  46. 46Bake the duck legs in the oven at 180 degrees Celsius for 25 minutes to crisp them up.
  47. 47Bake the duck legs in the oven at 180 degrees Celsius for 25 minutes to crisp them up.
  48. 48Bake the duck legs in the oven at 180 degrees Celsius for 25 minutes to crisp them up.
  49. 49Simmer the Puy lentils in beef bone broth in a small pot.
  50. 50Simmer the Puy lentils in beef bone broth in a small pot.
  51. 51Simmer the Puy lentils in beef bone broth in a small pot.
  52. 52Add a pinch of aniseedy seasoning to the ratatouille and stir.
  53. 53Add a pinch of aniseedy seasoning to the ratatouille and stir.
  54. 54Add a pinch of aniseedy seasoning to the ratatouille and stir.
  55. 55Plate the dinner by placing a spoonful of lentils, followed by a portion of ratatouille, a crispy duck leg, and finally a spoonful of salsa verde.
  56. 56Plate the dinner by placing a spoonful of lentils, followed by a portion of ratatouille, a crispy duck leg, and finally a spoonful of salsa verde.
  57. 57Plate the dinner by placing a spoonful of lentils, followed by a portion of ratatouille, a crispy duck leg, and finally a spoonful of salsa verde.

Ingredients

  • confit duck legs
  • confit duck legs
  • confit duck legs
  • red onion
  • red onion
  • red onion
  • white onion
  • white onion
  • white onion
  • olive oil
  • olive oil
  • olive oil
  • yellow zucchini
  • yellow zucchini
  • yellow zucchini
  • green zucchini
  • green zucchini
  • green zucchini
  • red bell pepper
  • red bell pepper
  • red bell pepper
  • tomato
  • tomato
  • tomato
  • garlic
  • garlic
  • garlic
  • red wine vinegar
  • red wine vinegar
  • red wine vinegar
  • basil
  • basil
  • basil
  • capers
  • capers
  • capers
  • lemon zest
  • lemon zest
  • lemon zest
  • coriander
  • coriander
  • coriander
  • parsley
  • parsley
  • parsley
  • salt
  • salt
  • salt
  • Puy lentils
  • Puy lentils
  • Puy lentils
  • beef bone broth
  • beef bone broth
  • beef bone broth
  • aniseedy seasoning
  • aniseedy seasoning
  • aniseedy seasoning

Equipment

knifecutting boardpotoven mittmeasuring juggraterimmersion blenderbaking dishpan

Tips

  • Don't feel the need to use aubergines in this red-saucy version of ratatouille.
  • The salsa verde is herby, green, and zesty.
  • The ratatouille pairs well with fish, pork, or chicken, but probably not Nutella.
  • The meal feels quite summery and delicious overall.
  • Pre-confit duck legs simply need seasoning and baking to crisp up.
  • The ratatouille recipe mentioned is a tried and tested personal method.
  • Use good quality olive oil for the ratatouille.
  • Simmer lentils in beef broth for added flavour.
  • Consider adding aniseedy seasoning to the ratatouille for an extra flavour dimension before serving.
  • For the salsa verde, ensure the herbs are well combined with the other ingredients, and use a good olive oil for a vibrant and fresh sauce that complements the duck and vegetables.
  • This dinner is described as perfect with a lot of vegetables and tasty crispy duck, enhanced by the nice salsa verde, making it a delightful meal overall.
  • It is recommended to combine capers, garlic, lemon zest, coriander, parsley, red wine vinegar, and olive oil to make a vibrant salsa verde for an extra layer of flavour and moisture for the dish.
  • Prepare the duck legs by seasoning them with salt and baking them in the oven for about 25 minutes at 180 degrees.
  • Cook the lentils by simmering them in beef broth.
  • Prepare the ratatouille by frying chopped onions in olive oil, then adding zucchini and peppers, followed by tomatoes and garlic, then red wine vinegar and basil, allowing it to gently bubble to create a rich and delicious vegetable stew.
  • Combine all elements on a plate to serve, starting with lentils, then ratatouille, crispy duck leg, and finally a generous dollop of salsa verde.
  • Enjoy a well-rounded and delicious meal featuring crispy confit duck legs with a flavourful ratatouille, hearty lentils, and a fresh salsa verde.
  • Consider it a delicious summer meal due to the fresh and vibrant flavours of the ratatouille and salsa verde.
  • The ratatouille can also be served with other proteins like fish, pork or chicken, as it's a versatile side dish that complements various meats.
  • The salsa verde is not just nice, it's enjoyable too for its fresh and zingy taste, perfectly balancing the richness of the duck and vegetables.
  • Don't skin cats, even if there are multiple ways to do so, it's not applicable to cooking.
Crispy Confit Duck Legs Ratatouille & Salsa Verde | Clip Recipe