Keto duck confit with cauliflower rice and carrot julienne
16. jaanuar 2019
: 1
: 20 min
: 2 hr
: 2 hr 20 min
: Easy
KOOSTISAINED
- For the duck confit:
- 1 duck leg
- Pinch of fresh thyme and rosemary, leaves only
- 1 garlic clove, finely diced or pressed
- Salt and freshly ground black pepper
For the rice:- 50g cauliflower florets
- 10g olive oil
- Salt and freshly ground black pepper
For the salad:- 20g carrots, julienned
- 5g olive oil
- Lime juice
JUHISED
- SAMM 1 Pat the duck leg(s) dry with paper towels. Prick the skin of the duck all over with a needle or with a very pointy knife. Place the duck leg(s) into a roasting tray and sprinkle with salt, pepper, garlic, thyme and rosemary. Let it sit in a room temperature for half on hour (or refrigerate with the marinade over night).
- SAMM 2 Put the duck into the oven and set the temperature to 140-150C. Let it cook for about two hours, checking and moisturizing with the duck fat in a while. Last 15 minutes raise the heat to 200C and let it get lightly crispy.
- SAMM 3 For the cauliflower rice, chop the cauliflower florets into pieces, blitz in food processor until the consistency of a rice, press dry between paper towels.
- SAMM 4 Sautè in a large skillet with olive oil couple of minutes, until the water steams out, but the rice still remains half crunchy. Season with salt.
- SAMM 5 Serve with carrot julienne, sprinkled with lemon juice and sesame seeds.
NUTRITION (per 50g meat with skin + 60g rice and 25g salad)
Energy 452 kcal
Total Fat 44g
Fat Percentage 89%
Net Carbohydrates 2,2g
Protein 9g
