Duck City Duck Breast With Duck Confit Recipe
Make Duck City Duck Breast With Duck Confit Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Duck Breast
Duck Confit
To Serve
Method
Duck Confit
- 1
Prepare Duck Legs
In a large bowl, combine duck legs with salt, garlic, thyme, and bay leaves. Massage the mixture into the duck legs, ensuring they are well coated. Cover with plastic wrap and refrigerate overnight.
- 2
Cook Duck Confit
Preheat the oven to 225°F (107°C). Remove the duck legs from the refrigerator and rinse off the salt mixture. In a large oven-safe pot or Dutch oven, melt the duck fat over medium heat. Once melted, add the duck legs skin-side down and submerge them in duck fat. Cover and cook in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. Remove from the oven and let cool in the fat.
Duck Breast
- 3
Prepare Duck Breasts
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 4
Cook Duck Breasts
In a skillet, heat olive oil over medium heat. Place the duck breasts skin-side down in the skillet. Cook for 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest for 5 minutes before slicing.
To Serve
- 5
Plate the Dish
Slice the duck breasts and arrange them on a serving platter. Shred the duck confit and place it next to the duck breast slices. Drizzle with balsamic glaze and sprinkle with fresh parsley. Serve immediately.