Duck Confit Recipe
duck leg served over potato gnocchi tossed with peppered cream, spinach & parmesan
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Ingredients
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Duck Confit Ingredients
Potato Gnocchi Ingredients
Peppered Cream Sauce Ingredients
Method
Duck Confit Directions
- 1
Prepare the Duck
In a large bowl, combine the duck legs with salt, black pepper, and fresh thyme. Ensure the duck is well coated. Cover and refrigerate for at least 12 hours (or overnight) to cure.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt. Pat dry with paper towels. Place the duck legs in a Dutch oven and cover with duck fat. Add garlic cloves. Cover the pot with a lid and cook in the oven for 4-5 hours until the duck is tender and the meat easily pulls away from the bone.
- 3
Crisp the Duck Skin
Once cooked, remove the duck legs from the fat and place them on a baking sheet. Broil in the oven for 5-7 minutes until the skin is crispy.
Potato Gnocchi Directions
- 4
- 5
Make the Gnocchi Dough
In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms. Do not overwork the dough.
- 6
Shape the Gnocchi
Turn the dough onto a floured surface and divide into sections. Roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press each piece with a fork to create ridges. Place gnocchi on a floured baking sheet.
- 7
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.
Peppered Cream Sauce Directions
- 8
Prepare the Sauce
In a saucepan over medium heat, add the heavy cream and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 9
Add Spinach and Parmesan
Stir in the fresh spinach and cook until wilted. Remove from heat and stir in the grated Parmesan cheese until smooth. Adjust seasoning with salt and additional pepper if needed.