Duck Confit with Roasted Rhubarb
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked duck leg served with roasted rhubarb for acidity and crushed potatoes. An elegant restaurant-style dinner suitable for special occasions, with rich duck balanced by tart fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 duck legs
- 1 heaped tbsp salt flakes (reduce this to a level tbsp if using table salt)
- ½ tsp crushed black pepper
- 1 tsp dried thyme
- 2 bay leaves (ripped into quarters)
- 3 garlic cloves (peeled and crushed)
- 150 ml (2/3 cup minus 2 tsp) dry white wine
- 200 g (7 oz) rhubarb (washed and cut into 5cm length pieces)
- 3 tbsp caster sugar
- 500 g (1.1 lbs) baby new potatoes
- 1 tbsp salted butter
- 160 g (1 1/2 packed cups) baby spinach
- salt and pepper to taste
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h 30m
- Sodium
- 2132mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1270mg
- Calcium
- 104mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.