Crispy Confit Duck Legs Ratatouille & Salsa Verde
Serves 1
Directions
- 1Dice red and white onions for the ratatouille.
- 2Add olive oil to a pot and fry the diced onions.
- 3Chop the yellow and green courgettes (zucchini) after removing their seeds.
- 4Add chopped courgettes (zucchini) to the pot with the onions and stir.
- 5Dice the red bell pepper.
- 6Add the diced red bell pepper to the pot and mix.
- 7Chop the tomato into small pieces.
- 8Add chopped tomatoes to the pot.
- 9Add grated garlic to the pot.
- 10Pour red wine vinegar into the pot to balance the flavors.
- 11Add fresh basil to the pot and let the ratatouille gently bubble.
- 12Prepare the salsa verde by adding capers, grated garlic, and lemon zest to a measuring jug.
- 13Add coriander, parsley, and basil to the jug for the salsa verde.
- 14Pour red wine vinegar into the jug for extra moisture and blend until smooth.
- 15Season the pre-confit duck legs with salt and place them in a baking dish.
- 16Bake the duck legs in the oven at 180 degrees Celsius for 25 minutes to crisp them up.
- 17Simmer the Puy lentils in beef bone broth in a small pot.
- 18Add a pinch of aniseedy seasoning to the ratatouille and stir.
- 19Plate 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
- red onion
- white onion
- olive oil
- yellow zucchini
- green zucchini
- red bell pepper
- tomato
- garlic
- red wine vinegar
- basil
- capers
- lemon zest
- coriander
- parsley
- salt
- Puy lentils
- beef bone broth
- 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.
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