Mexican Duck Confit with Carrots, Broccoli, and Pumpkin
🌟Main ingredient:Duck confit
✨secondary ingredients: carrots and broccoli
⏱️Cooking time: 60 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
4
duck
confit
legs
2
carrots,
peeled
and
diced
1
head
of
broccoli,
cut
into
florets
1
small
pumpkin,
peeled,
seeded,
and
diced
1
cup
rice
Salt
and
pepper
to
taste
Cooking steps
Preheat the oven to 375°F (190°C).
In a large skillet, heat some oil and add the diced carrots. Cook until slightly softened, about 5 minutes.
Add the broccoli florets and diced pumpkin to the skillet, and season with salt and pepper. Cook for an additional 5 minutes.
Meanwhile, heat the duck confit legs in the oven according to package instructions.
In a separate pot, prepare the rice according to package instructions.
Remove the duck confit legs from the oven and let them cool slightly. Remove the meat from the bones and shred into small pieces.
Add the shredded duck meat to the skillet with the vegetables and toss to combine.
Serve the Mexican duck confit and vegetable mixture over a bed of rice.
Enjoy your delicious Mexican Duck Confit with Carrots, Broccoli, and Pumpkin!
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