Confited Duck Quarters Recipe
Served with braised cabbage and a cherry sauce.
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Ingredients
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Duck Quarters
Method
Cooking Instructions
- 1
Confiting Duck Quarters
1. Preheat your oven to 225°F (107°C). 2. Season the duck legs with salt, black pepper, thyme, and crushed garlic. 3. In a large Dutch oven or oven-safe pot, melt the duck fat over medium heat. Once melted, add the duck legs, ensuring they are fully submerged. 4. Cover the pot and place it in the oven. Cook for about 4-5 hours, until the duck is tender and the meat easily pulls away from the bone. 5. Remove the duck from the fat and let it cool slightly before serving.
- 2
Braised Cabbage
1. In a large pot, heat olive oil over medium heat. 2. Add sliced onion and sauté until translucent. 3. Stir in the chopped cabbage, apple cider vinegar, brown sugar, and salt. 4. Cover and let cook for about 30-40 minutes, stirring occasionally, until the cabbage is tender.
- 3
Cherry Sauce
1. In a saucepan, combine cherries, red wine, and sugar over medium heat. 2. Bring to a simmer and cook for about 10 minutes. 3. In a small bowl, mix cornstarch and water to form a slurry. 4. Stir the slurry into the cherry mixture and cook until thickened, about 2-3 minutes.
