Duck Confit Recipe

Inspired by Bunbury Miami

Time3h

Serves4

Served with sweet purée, malbec caramelized shallots and mushrooms

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Ingredients

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Duck Confit and Accompaniments

4 pieces Duck legs

4 cups Duck fat

2 tbs Celtic sea salt

1 tsp Black peppercorns

4 pieces Thyme sprigs

4 pieces Garlic cloves

2 cups Shallots

2 cups Mushrooms

1 cup Malbec wine

2 tbs sugar

2 pieces Sweet potato

2 tbs Butter

Method

Preparation Steps

Prepare the Duck Confit

Begin by seasoning the duck legs with salt, black peppercorns, thyme, and crushed garlic. Allow to marinate in the refrigerator for at least 24 hours.

Cook the Duck

Preheat the oven to 225°F (107°C). In a large oven-proof pot, submerge the duck legs in duck fat and cover. Cook in the oven for 2-3 hours until the meat is tender and falling off the bone.

Make Sweet Potato Purée

Peel and chop the sweet potatoes. Boil them in salted water until tender. Drain and blend with butter until smooth. Season with salt to taste.

Prepare Malbec Caramelized Shallots and Mushrooms

In a skillet, add the shallots and sugar; caramelize over medium heat until golden brown. Add the mushrooms and cook until soft. Pour in the Malbec wine and simmer until reduced and thickened.

Serve

Plate the duck confit alongside the sweet potato purée, and top with the malbec caramelized shallots and mushrooms.