Warm Egg Custard With Duck Confit & Turnip Dashi

Name: Warm Egg Custard With Duck Confit & Turnip Dashi
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 Finely grated peel of citron, lime or lemon; 473 milliliters cold reserved dashi; 1 leg quarter duck confit; 5 larges eggs; 473 milliliters katsuobushi (bonito flakes); 1 2-inch piece of kombu (see Notes); 2 Tbsps mirin or sake; 4 parsley leaves; 4 servings Sea salt to taste; 3 to 4 diver or Hokkaido sea scallops, very thinly sliced (see Notes); 2 Tbsps shoyu (see Notes); 1 small tart green apple, cut into 1/8 -inch dice; 1 quart cold water; 4 young, baby turnips, peeled and trimmed

The recipe Warm Egg Custard With Duck Confit & Turnip Dashi is ready in roughly 52 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 629 calories, 101g of protein, and 11g of fat. Head to the store and pick up peel of citron, parsley leaves, sea salt, and a few other things to make it today.