Duck Confit Recipe
bitter greens, currants, banyuls vinaigrette
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Ingredients
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Duck Confit Ingredients
Method
Duck Confit Preparation
- 1
Brining the Duck
In a bowl, combine salt, black peppercorns, and thyme. Rub this mixture all over the duck legs, ensuring they are well-coated. Cover and refrigerate for at least 24 hours.
- 2
Cooking the Duck
Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt, then pat dry. In a large, oven-safe pot or Dutch oven, melt the duck fat over low heat. Add the duck legs and garlic cloves, ensuring they are fully submerged in the fat. Cover the pot and transfer it to the preheated oven. Cook for about 2-3 hours, or until the duck is tender and the meat easily pulls away from the bone.
- 3
Preparing the Salad
In a large bowl, combine the bitter greens and currants. In a small bowl, whisk together the Banyuls vinegar and olive oil. Drizzle the dressing over the greens and toss to combine.
- 4
Serving
Once the duck is cooked, remove it from the fat and let it cool slightly. Serve the duck confit on a plate alongside the dressed bitter greens and currants.
