Duck Leg Confit Recipe
roasted brussels sprouts, dried apricot, mustard vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Leg Confit Ingredients
Method
Duck Leg Confit Directions
Prepare Duck Legs
Season duck legs with salt, peppercorns, and fresh thyme. Place in a bowl and cover with duck fat. Let marinate in the refrigerator overnight.
Cook Duck Legs
Preheat oven to 225°F (107°C). Place marinated duck legs in a baking dish, cover with foil, and cook for 2.5 to 3 hours until tender. Remove from the oven and let cool in the fat.
Roast Brussels Sprouts
Trim and halve the Brussels sprouts. In a bowl, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (204°C) for 20-25 minutes until crispy.
Make Mustard Vinaigrette
In a small bowl, whisk together mustard, red wine vinegar, honey, salt, and pepper. Gradually add olive oil while whisking until emulsified.
Assemble the Dish
On a plate, place the roasted Brussels sprouts and top with shredded dried apricots. Serve with duck leg confit and drizzle with mustard vinaigrette.