Restaurants›1540 Room›Duck Leg Confit Recipe

Duck Leg Confit Recipe

Inspired by 1540 Room
Time3h
Serves4

Jimmy Red Corn Grit Cake, Sorghum Braised Greens, Hot Honey

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Ingredients

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Duck Leg Confit

Jimmy Red Corn Grit Cake

Sorghum Braised Greens

Hot Honey

Method

Duck Leg Confit

1

Prepare Duck Legs

Rub the duck legs with salt, thyme, and crushed garlic. Cover and refrigerate for 24 hours.

2

Cook Duck Legs

Preheat the oven to 200°F (93°C). Rinse the duck legs and pat dry. Melt the duck fat in a large pot and submerge the duck legs in the fat. Cook in the oven for 2-3 hours until tender.

3

Cool and Store

Remove duck legs from the fat and let cool. Store in the refrigerator covered with duck fat until ready to use.

Jimmy Red Corn Grit Cake

4

Cook Grits

Bring water to a boil in a saucepan. Stir in grits and salt, reduce heat to low, and cook for about 20-25 minutes until thickened. Stir in butter and cheese.

5

Bake Grit Cake

Preheat the oven to 350°F (175°C). Stir in beaten eggs into the grits mixture. Pour into a greased baking dish and bake for 30-35 minutes until set.

Sorghum Braised Greens

6

Sauté Onions and Garlic

Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and cook for an additional minute.

7

Cook Greens

Add chopped greens to the pot, followed by chicken broth and sorghum syrup. Season with salt and pepper. Cover and simmer for 30-40 minutes until greens are tender.

Hot Honey

8

Prepare Hot Honey

In a small saucepan, combine honey and red pepper flakes. Heat gently over low heat for about 5 minutes until warm. Stir well.