Duck Confit Recipe
With pistachio purée, fingerling potatoes, frisee, orange salad and poached pears.
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Ingredients
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Duck Confit
Pistachio Purée
Fingerling Potatoes
Frisée and Orange Salad
Poached Pears
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt, pepper, garlic, thyme, and bay leaves. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs and pat dry. In a Dutch oven, submerge the duck legs in duck fat and cook for 2-3 hours until tender.
Pistachio Purée
- 3
Make the Purée
In a food processor, blend pistachios, olive oil, lemon juice, and salt until smooth. Adjust seasoning to taste.
Fingerling Potatoes
- 4
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Frisée and Orange Salad
- 5
Prepare the Salad
Segment the oranges and toss with frisée, olive oil, vinegar, salt, and pepper.
Poached Pears
- 6
Assembly
- 7
Plate the Dish
On a plate, layer duck confit, roasted fingerling potatoes, drizzle with pistachio purée, and top with frisée and orange salad. Serve with poached pears on the side.
