recipes

Main dishes

Duck confit and Zespri SunGold kiwifruit timbale

Would you like to surprise everyone with an original and nourishing dish? This quick and easy recipe is filled with nutrients thanks to ingredients like the Zespri SunGold kiwifruit, which has a high vitamin C content.

This recipe has a high content of protein and vitamin C and is a good source of potassium and a natural source of folate.

Serves 6
Cooks in 80 min.
Difficulty
Recipe appropriate for
Coeliac
Lactose intolerant
Nutrition per serving
Calories498.225%
Fat11.7g17%
Saturates3.16g16%
Protein23.4g47%
Carbs62.98g20%
Sugar35.83g40%
Fibre7.55g25%
Folate162.85μg41%
Potassium136.3mg5%
Vitamin C123.79mg165%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 4 confit duck legs
  • a sprig of fresh rosemary
  • 3 Zespri SunGold kiwifruit

For the sauce:

  • 1 large glass of sherry wine
  • 1 teaspoon cornflour
  • 1 orange

For the purée:

  • 800 g sweet potatoes
  • 1 onion
  • 2 tablespoons virgin olive oil
  • nutmeg
  • salt
  • pepper

Method

  1. For the purée: roast the sweet potatoes and the onion in the oven for 45-50 minutes, until they are soft. Wait until they have cooled and then remove the skin. Put them in the blender with the olive oil, salt, pepper and nutmeg, and blend together. Put to one side.
  2. For the sauce: wash the orange, cut off a strip of peel and squeeze the juice. Pour the wine in a saucepan and bring to boil. Let it reduce for 4 minutes, until the alcohol has evaporated. Add the peel and orange juice, and simmer for another couple of minutes. Dissolve the cornflower in two tablespoons of cold water then add the mixture to the boiling sauce. Lastly, season with salt and pepper and put aside, leaving it in the same saucepan.
  3. Heat the duck legs in a pan until warm then remove from the heat. Pull the flesh off the bone and tear into bite-sized pieces. Return the meat to the pan, adding a few leaves of chopped rosemary; heat slowly to stop it from becoming dry. Heat the purée. Peel and finely dice the Zespri SunGold kiwifruit.
  4. Using a metal ring, pour the purée onto the plates, cover it with the hot duck meat and then add the kiwifruit. Carefully remove the ring and finally spoon the sauce over the top. Serve at once, whilst still hot.