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Confit of Duck and Mushroom Recipe
|Fat||4 Tablespoon (From The Confit)|
|Garlic||2 Clove (10 gm), chopped|
|Mixed mushrooms||4 Ounce, sliced (100 Gram, Such As Brown Cap And Oyster)|
|Chopped fresh parsley||1 Tablespoon|
|Black pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1163 Calories from Fat 853
% Daily Value*
Total Fat 95 g145.8%
Saturated Fat 20.6 g102.8%
Trans Fat 0 g
Cholesterol 349.2 mg
Sodium 665.6 mg27.7%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2.1 g8.4%
Sugars 2.2 g
Protein 70 g140.9%
Vitamin A 26.7% Vitamin C 42.8%
Calcium 21.3% Iron 11.6%
*Based on a 2000 Calorie diet
1) Take out pieces of confit from the container and peel off as much flesh as possible. Chop the flesh in small pieces.
2) Take a frying pan and heat 4 tbsp of duck fat. Stir in garlic and mushrooms and saute for about 2-3 minutes.
3) Add duck pieces and heat thoroughly.
4) Spread over freshly cooked pasta and toss well. Grind pepper over it, garnish with cheese and serve at once.