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Duck Confit Recipe

Name: Emporium Kitchen & Wine Markets Duck Confit Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 2 cups Duck fat; 4 cloves Garlic cloves; 4 sprigs Thyme; 2 tbs Salt; 1 tsp Black pepper; 1 cup Sugar; 1 cup White vinegar; 1 cup Fresh orange juice; 1 tbs Orange zest; 1 head Green cabbage; 2 tbs Olive oil; 1 tsp Salt; 2 cups Duck bones; 1 pieces Carrot; 1 pieces Celery stalk; 1 pieces Onion; 4 cups Water

Inspired by Emporium Kitchen & Wine Market

Time5h

Serves4

orange gastrique, charred cabbage, duck jus

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Château Merville

rich · savory · herbal

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Ingredients

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Duck Confit

4 pieces Duck legs

2 cups Duck fat

4 cloves Garlic cloves

4 sprigs Thyme

2 tbs Celtic sea salt

1 tsp black pepper

Orange Gastrique

1 cup sugar

1 cup White vinegar

1 cup Fresh orange juice

1 tbs Orange zest

Charred Cabbage

1 head Green cabbage

2 tbs olive oil

1 tsp Celtic sea salt

Duck Jus

2 cups Duck bones

1 pieces Carrot

1 pieces Celery stalk

1 pieces Onion

4 cups Water

Method

Duck Confit Preparation

Prepare Duck Legs

Season duck legs with salt and black pepper. Place them in a dish and add thyme and garlic cloves. Cover and refrigerate for 24 hours.

Cook Duck Legs

Preheat oven to 225°F (107°C). Rinse duck legs and pat dry. In a large oven-safe pot, submerge duck legs in duck fat. Cook in the oven for 4 hours until tender.

Orange Gastrique Preparation

Make Gastrique

In a saucepan, combine sugar and vinegar over medium heat. Stir until sugar dissolves. Add orange juice and zest. Simmer until reduced by half, about 15 minutes.

Charred Cabbage Preparation

Char the Cabbage

Cut the cabbage into wedges. Heat olive oil in a skillet over medium-high heat. Sear cabbage wedges until charred on both sides. Season with salt.

Duck Jus Preparation

Prepare Duck Jus

In a pot, combine duck bones, chopped carrot, celery, and onion. Add water and bring to a boil. Reduce heat and simmer for 2 hours. Strain and reserve the liquid.