Duck Confit Recipe
Maple Leaf Farm duck leg and thigh, crispy 15 hour potatoes, broccolini, tomatoes, yellow onion, blackberry port demi glace
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Ingredients
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Duck Confit
Crispy Potatoes
Vegetables
Demi Glace
Method
Duck Confit Preparation
- 1
Cure the Duck
Rub the duck leg and thigh with salt and thyme. Place in a dish, cover, and refrigerate for at least 12 hours.
- 2
Cook the Duck
After curing, rinse the duck under cold water to remove excess salt. Pat dry. In a large pot, submerge the duck in duck fat and add garlic cloves. Cook on low heat for about 2-3 hours until tender.
Crispy Potatoes Preparation
- 3
Prepare the Potatoes
Peel and cut potatoes into small cubes. Boil in salted water for about 10 minutes until just tender. Drain and cool.
- 4
Crisp the Potatoes
In a large skillet, heat olive oil over medium heat. Add the boiled potatoes, salt, and pepper. Fry until crispy and golden brown, about 10-15 minutes.
Vegetable Preparation
- 5
Sauté the Vegetables
Slice the yellow onion. In a separate pan, sauté the onion until translucent. Add broccolini and cherry tomatoes, cooking until the broccolini is tender and tomatoes are blistered, about 5-7 minutes.
Demi Glace Preparation
- 6
Assembly
- 7
Plate the Dish
On a plate, arrange the crispy potatoes, sautéed vegetables, and the duck confit. Drizzle with blackberry port demi glace and serve hot.