Recipe for quick weekday dish with duck legs and couscous salad
Easy weekday dish that can be made in under 30 minutes.
For us, it’s about reducing food waste and making large portions when we cook, so we often have easy and quick weekday meals.
For this recipe, we use sous vide-prepared duck leg (confit de canard). We typically vacuum pack pairs of duck legs and cook at least 10 at a time – usually on a weekend. They are all frozen and only need to be reheated and given a bit of sear before they are ready to serve.
We usually take them out of the freezer on a weekday morning and place them in the refrigerator. When we come home from work, we put them in a bowl/pot/sink with warm water.
They sit there for about 30-45 minutes, then they are browned and ready to serve.
Ingredients
- 4 pcs. Duck Leg
- Duck Fat or butter and oil, for frying
- 28 gram Oil neutral in taste
- 140 gram Couscous
- 400 gram Chicken Stock
- 2 pcs. Red bell pepper
- 50 gram Feta crumbled
- 1 bunch Broad leaf parsley chopped
Instructions
Duck Legs:
Thaw the duck legs and take them out of the bag. Pat them dry with paper towels and season with salt and pepper. Fry the duck legs in duck fat or butter and oil in a hot pan until they have a good crust and crispy skin.Couscous:
Rinse the couscous in a sieve and place it in a bowl. Add oil and boiling chicken stock and stir. Let the mixture sit for about 10 minutes. What I did was run a fork through the mixture every other minute to prevent the couscous from sticking together. While the couscous is soaking, you can prepare the bell pepper. Place the couscous in the refrigerator.Filling:
Place the bell pepper on a pan and burn it with a blow torch until the skin is completely black. This could also be done with the pan, but it just takes too long when you’re as impatient as I am. Remove the skin and dice the bell pepper. After about 10 minutes in the refrigerator, mix the couscous and bell pepper together with chopped parsley and crumbled feta cheese. Serve the crispy duck legs with the couscous salad.
Notes
And more recipes with confit duck legs here: