Duck Confit Recipe
mashed potatoes, seasonal vegetables, cabernet demi-glace
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Confit
Mashed Potatoes
Seasonal Vegetables
Cabernet Demi-Glace
Method
Duck Confit
- 1
Prepare the Duck
Season the duck legs with salt and black peppercorns. Place them in a large dish and add thyme and crushed garlic. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat your oven to 225°F (107°C). Rinse the duck legs and pat them dry. In a large Dutch oven, melt the duck fat over low heat. Submerge the duck legs in the fat and cook in the oven for 2-3 hours until tender.
Mashed Potatoes
- 3
- 4
Mash the Potatoes
Add butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy.
Seasonal Vegetables
- 5
Prepare the Vegetables
Wash and chop seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper.
- 6
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
