Confit De Pato (contains Nuts) Recipe
roasted sweet potato, crispy pulled duck confit, maple crema, marcona almonds, Aleppo, lime zest
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Ingredients
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Sweet Potato
Duck Confit
Maple Crema
Garnish
Method
Sweet Potato Preparation
- 1
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. In a bowl, toss the sweet potato cubes with olive oil, salt, and black pepper until well coated. Spread the cubes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and slightly browned, flipping halfway through.
Duck Confit Preparation
- 2
Prepare the Duck
In a large heavy pot, combine duck legs, duck fat, garlic cloves, thyme, salt, and black pepper. The fat should cover the duck legs completely. Cook on low heat on the stove for about 2-3 hours or until the duck is tender and easily pulls apart. Alternatively, you can cook in an oven preheated to 225°F (110°C) for the same amount of time.
- 3
Crisp the Duck
Once the duck is cooked, remove it from the fat and let it cool slightly. Preheat a skillet over medium-high heat, and add the duck pieces skin-side down. Crisp the skin for about 5-7 minutes until golden brown. Remove from heat and shred the duck meat, discarding the bones.
Maple Crema Preparation
- 4
Make the Maple Crema
In a small bowl, whisk together the sour cream and maple syrup until smooth. Adjust sweetness to taste. Set aside.
Assembly
- 5
Assemble the Dish
On a plate, layer the roasted sweet potatoes, followed by a generous portion of crispy pulled duck confit. Drizzle with maple crema and sprinkle with marcona almonds, Aleppo pepper, and lime zest for garnish. Serve warm.
