Duck Confit Recipe
Sour Cherry | Chicories | Parsnip
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Ingredients
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Duck Confit
Sour Cherry Sauce
Chicories Salad
Parsnip Purée
Method
Duck Confit
- 1
Prepare Duck Legs
Rub the duck legs with salt, black peppercorns, and thyme. Place in a dish, cover, and refrigerate for at least 24 hours.
- 2
Cook Duck Legs
Preheat your oven to 225°F (110°C). Rinse the duck legs and place them in a Dutch oven. Cover with duck fat and add garlic cloves. Cook in the oven for 2.5 to 3 hours until tender.
- 3
Crisp Duck Skin
Once cooked, remove the duck legs from the fat and cool slightly. Heat a skillet over medium-high heat and sear the duck legs skin-side down until crispy.
Sour Cherry Sauce
- 4
Make Cherry Sauce
In a saucepan, combine sour cherries, sugar, red wine vinegar, and water. Simmer over medium heat for about 15 minutes until the sauce thickens slightly.
Chicories Salad
- 5
Parsnip Purée
- 6
Cook Parsnips
In a pot, cover parsnips with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain.
- 7
Blend Purée
In a blender, combine cooked parsnips, butter, heavy cream, and salt. Blend until smooth and creamy.
