Jul 14 2026
Restaurants›Ella Dining Room & Bar›Crispy Liberty Farms Duck Leg Confit Recipe

Crispy Liberty Farms Duck Leg Confit Recipe

Inspired by Ella Dining Room & Bar
Time3h
Serves4

Sage Risotto, Duck Liver Mousse, Radicchio Cherry Jam, Duck Chicharron

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Ingredients

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Duck Confit

Sage Risotto

Duck Liver Mousse

Radicchio Cherry Jam

Duck Chicharron

Method

Duck Confit

  1. 1

    Prepare Duck Legs

    Rub the duck legs with kosher salt, thyme, and crushed garlic. Cover and refrigerate for at least 24 hours.

  2. 2

    Cook Duck Legs

    Preheat the oven to 225°F (107°C). Rinse off the salt mixture and pat the duck legs dry. Place them in a baking dish and cover with duck fat. Bake for 2-3 hours until tender.

  3. 3

    Crisp Duck Skin

    Remove duck legs from the fat and let them cool. To crisp the skin, heat a skillet over medium-high heat and sear the skin side until crispy.

Sage Risotto

  1. 4

    Prepare the Broth

    In a saucepan, bring the chicken stock to a simmer and keep warm.

  2. 5

    Cook Shallots

    In a separate pot, heat olive oil over medium heat. Add shallots and cook until translucent.

  3. 6

    Add Rice

    Add Arborio rice to the pot, stirring to coat. Cook for 1-2 minutes until slightly toasted.

  4. 7

    Cook the Risotto

    Gradually add warm chicken stock, one ladle at a time, stirring frequently. Continue until the rice is al dente.

  5. 8

    Finish the Risotto

    Stir in the chopped sage, grated Parmesan cheese, and season with salt and pepper to taste.

Duck Liver Mousse

  1. 9

    Sauté Shallot

    In a pan, melt some butter and sauté the finely chopped shallot until translucent.

  2. 10

    Blend Ingredients

    In a food processor, combine duck liver, sautéed shallot, softened butter, cognac, and heavy cream. Blend until smooth.

  3. 11

    Season and Chill

    Season with salt and pepper to taste, then transfer to a container and refrigerate until set.

Radicchio Cherry Jam

  1. 12

    Cook the Jam

    In a saucepan, combine chopped radicchio, cherries, sugar, red wine vinegar, and salt. Simmer over low heat until thickened, about 30 minutes.

Duck Chicharron

  1. 13

    Prepare Duck Skin

    Season duck skin with salt and pepper. Place on a baking sheet and bake at 300°F (150°C) until crispy, about 1 hour.

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