Confit De Pato Recipe
roasted sweet potato, crispy pulled duck confit, maple crema, marcona almonds, Aleppo, lime zest
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Ingredients
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Roasted Sweet Potatoes
Crispy Pulled Duck Confit
Maple Crema
Garnishes
Method
Roasting Sweet Potatoes
- 1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cut the sweet potatoes into cubes.
- 2
Season and Roast
Toss the sweet potato cubes with olive oil, salt, and black pepper in a bowl. Spread them out on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
Crispy Pulled Duck Confit
- 3
Prepare the Duck
In a heavy pot, submerge the duck legs in duck fat and season with salt and black pepper. Cook over low heat for about 2-3 hours until the duck is tender and falls off the bone.
- 4
Crisp the Duck
Once cooked, remove the duck legs from the fat and let them cool slightly. Shred the meat and discard the bones. In a skillet, heat a little duck fat over medium heat and add the shredded duck. Cook until crispy, about 5-7 minutes.
Making Maple Crema
- 5
Combine Ingredients
In a mixing bowl, whisk together sour cream, maple syrup, lime juice, and a pinch of salt until smooth and well combined. Adjust sweetness to taste.
Plating and Garnishing
- 6
Assemble the Dish
On a plate, create a bed of roasted sweet potatoes. Top with a generous amount of crispy pulled duck confit.
- 7
Add Maple Crema and Garnishes
Drizzle the maple crema over the duck, then sprinkle with Marcona almonds, Aleppo pepper, and lime zest for garnish. Serve immediately.
