Herbed Brome Lake Duck Leg Confit Recipe
Brunoise legumes, potato sarladaise and market vegetables with balsamic cassis blueberries
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Ingredients
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Duck Confit
Brunoise Legumes
Potato Sarladaise
Market Vegetables
Balsamic Cassis Blueberries
Method
Duck Confit Preparation
- 1
Prepare the Duck
In a large bowl, combine duck legs with salt, black pepper, garlic, and thyme. 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. Submerge in duck fat in a baking dish. Cook for 2-3 hours until tender. Allow to cool in the fat.
Brunoise Legumes
- 3
Chop the Vegetables
Finely dice the carrots, celery, zucchini, and bell pepper into small cubes.
- 4
Potato Sarladaise
- 5
Prepare the Potatoes
Peel and slice the potatoes thinly.
- 6
Market Vegetables
- 7
Balsamic Cassis Blueberries
- 8
Prepare the Sauce
In a small saucepan, combine blueberries, balsamic vinegar, cassis, and honey. Cook over medium heat until the blueberries burst and the sauce thickens slightly, about 5 minutes.
Assembly
- 9
Plate the Dish
On a plate, arrange duck leg confit, brunoise vegetables, potato sarladaise, and market vegetables. Drizzle with balsamic cassis blueberries sauce.
