Sep 24 2026
Restaurants›Emporium Kitchen & Wine Market›Duck Confit Recipe

Duck Confit Recipe

Inspired by Emporium Kitchen & Wine Market
Time5h
Serves4

orange gastrique, charred cabbage, duck jus

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Ingredients

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Duck Confit

Orange Gastrique

Charred Cabbage

Duck Jus

Method

Duck Confit Preparation

  1. 1

    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.

  2. 2

    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

  1. 3

    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

  1. 4

    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

  1. 5

    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.

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