<\/i>Prindi<\/a>\r\n <\/div>\r\n By: admin<\/span><\/p>\r\n \r\n
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KOOSTISAINED<\/h5>\r\n \r\n - For the duck confit:<\/strong><\/li>\r\n
- 1 duck leg<\/li>\r\n
- Pinch of fresh thyme and rosemary, leaves only<\/li>\r\n
- 1 garlic clove, finely diced or pressed<\/li>\r\n
- Salt and freshly ground black pepper<\/li>\r\n
- <\/li>\r\n
For the rice:<\/strong><\/li>\r\n - 50g cauliflower florets<\/li>\r\n
- 10g olive oil<\/li>\r\n
- Salt and freshly ground black pepper<\/li>\r\n
- <\/li>\r\n
For the salad:<\/strong><\/li>\r\n - 20g carrots, julienned<\/li>\r\n
- 5g olive oil<\/li>\r\n
- Lime juice<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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JUHISED<\/h5>\r\n \r\n - SAMM 1<\/span> 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).<\/li>\r\n
- SAMM 2<\/span> 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. <\/li>\r\n
- SAMM 3<\/span> 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. <\/li>\r\n
- SAMM 4<\/span> Saut\u00e8 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. <\/li>\r\n
- SAMM 5<\/span> Serve with carrot julienne, sprinkled with lemon juice and sesame seeds.<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n