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Taco with confit duck leg


Gekonfijte eendenbout


Gebrande hazelnoot



  • Cutting à vif of the grapefruit
  • Cutting the pomegranate in half and pitted
  • In a dry frying pan let the hazelnuts burn without discoloration, after cooling, grind into a crumble
  • Cook duck legs at 85-90° in duck fat, let cool a bit and then pick the meat off the legs
  • Prepare sauce for mixing under the meat
    • Sauté onion, carrot and mushroom
  • Deglaze with orange and Madeira
  • Reduce to half, add reduced brown stock
  • Spices : ras-el-hanout, star anise, fennel seeds, mustard powder)
  • Moving on to dress


Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust

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