Duck Confit Recipe
crispy marble potatoes, bitter greens, tart cherry demi-glace
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Ingredients
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Duck Confit and Accompaniments
Method
Cooking Instructions
Prepare the Duck Confit
Season the duck legs with salt and black pepper. Place them in a deep dish and add garlic and thyme. Pour duck fat over the legs until they are completely submerged. Cover and refrigerate for at least 24 hours.
Cook the Duck
Preheat the oven to 250°F (120°C). Remove the duck from the refrigerator and place the dish in the oven. Cook for 3-4 hours, until the meat is tender and falls off the bone. Remove from the oven and let cool in the fat.
Prepare the Marble Potatoes
Boil the marble potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly. Cut them in half.
Make the Tart Cherry Demi-Glace
In a saucepan, combine tart cherry juice, red wine, and honey. Bring to a simmer and let reduce by half. Mix cornstarch with water to create a slurry, then add to the sauce to thicken. Cook until desired consistency is reached.
Plate the Dish
On a plate, place crispy potatoes, top with shredded duck confit, and garnish with bitter greens. Drizzle with tart cherry demi-glace before serving.