Confit duck drumsticks
Ingredients (4 persons):
4 pcs. duck drumsticks
Salt ½ dl
1 l groundnut
5 cloves garlic
1 stalk rosemary
orange peel, cut in thin peel of ¼ orange
10 pcs. peppercorns
2 pcs. laurel leaves
4 pcs. baking potatoes, peeled, cut into small pieces and boiled
½ red onion, cut into very small cubes
1 2 dl sour cream
Salt and pepper
½ Romaine lettuce, washed and cut into pieces
150g green beans, blanched
2 tbsp. pumpkin seeds, toasted
2 tbsp. groundnut
1 tbsp. lemon juice
Salt and paprika
- Rub the drumsticks with salt and place them in cold storage for 1 hour. Take the drumsticks out and rinse them thoroughly.
- Put the drumsticks in a pan with the remaining ingredients and add oil. Cut out a piece of baking paper out to cover the thighs. Put the pan in the oven at 140°C for 3 hours. Take the drumsticks out and cut off the upper part of the drumsticks before they are roasted crunchy in a pan.
- Press the potatoes through a sieve and add the other ingredients.
- Mix the salad ingredients together and sprinkle with paprika and salt.
Serve the duck drumsticks roasted with mashed potatoes and salad