Recipe provided by the Magdalena Restaurant from Krapinske Toplice.
CINFIT DUCK LEG
with white bean purée, toasted hazelnuts, and sautéed spinach
.
Ingredients:
1 duck leg
Oil
Young spinach
Butter
Onion
White beans
Hazelnuts
Salt, pepper, thyme
.
Preparation:
Season the duck leg with salt and marinate for 24 hours. Then, cook it in oil at around 95°C (203°F) for about 2 hours. Let it cool and keep it in its own fat.
Blanch the young spinach leaves and sauté them in butter with a touch of smoked salt. Sauté the onion in duck fat, add the cooked white beans, and season with pepper and thyme. Toast the hazelnuts briefly in a hot pan and sprinkle them over the dish. Garnish with fresh herbs. Enjoy your meal!
