Duck Confit Recipe
corn purée, peaches, cucumber, fennel, fritton, grilled honey vinaigrette
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Ingredients
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Duck Confit
Corn Purée
Peach Salad
Grilled Honey Vinaigrette
Method
Duck Confit
- 1
Prepare the Duck
In a large bowl, mix the salt, thyme, crushed garlic, and black peppercorns. Rub this mixture thoroughly onto the duck legs. Cover and refrigerate for 24 hours.
- 2
Cook the Duck
After marinating, preheat the oven to 225°F (107°C). Place the duck legs in a baking dish and cover with duck fat. Cook in the oven for 4 hours until tender.
- 3
Cool and Store
Once cooked, allow the duck to cool in the fat. Store in the fat in the refrigerator until ready to use.
Corn Purée
- 4
Cook the Corn
In a saucepan, combine fresh corn kernels and heavy cream. Simmer over low heat until the corn is tender, about 10 minutes.
- 5
Blend the Purée
Transfer the corn mixture to a blender. Add butter and salt, then blend until smooth. Adjust seasoning if necessary.
Peach Salad
- 6
Prepare the Ingredients
Slice the ripe peaches, cucumber, and fennel thinly.
- 7
Grilled Honey Vinaigrette
- 8
Mix the Vinaigrette
In a small bowl, whisk together honey, apple cider vinegar, mustard, and olive oil. Season with salt and black pepper to taste.
