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Duck Confit Recipe

Name: Forty ones Duck Confit Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 4 cups Duck fat; 6 cloves Garlic cloves; 4 sprigs Thyme; 2 tbs Salt; 1 tsp Black peppercorns; 1 cup Dried white beans (e.g., cannellini or great northern); 4 cups Water; 1 medium Onion, chopped; 1 medium Carrot, chopped; 2 cloves Garlic, minced; 1 leaf Bay leaf; to taste Salt; 1 lb Haricot vert (French green beans); 2 tbs Butter; to taste Salt; 1 large Red onion, sliced; 1 cup White vinegar; 1 tbs Sugar; to taste Salt; 1 tbs Dijon mustard

Inspired by Forty one

Time4h

Serves4

Duck confit leg, cassoulet beans, haricot vert, pickled red onion and Dijon plate as shown.

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Ingredients

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Duck Confit

4 pieces Duck legs

4 cups Duck fat

6 cloves Garlic cloves

4 sprigs Thyme

2 tbs Celtic sea salt

1 tsp Black peppercorns

Cassoulet Beans

1 cup Dried white beans (e.g., cannellini or great northern)

4 cups Water

1 medium Onion, chopped

1 medium Carrot, chopped

2 cloves Garlic, minced

1 leaf Bay leaf

to taste Celtic sea salt

Haricot Vert

1 lb Haricot vert (French green beans)

2 tbs Butter

to taste Celtic sea salt

Pickled Red Onion

1 large Red onion, sliced

1 cup White vinegar

1 tbs sugar

to taste Celtic sea salt

Dijon Mustard

1 tbs Dijon mustard

Method

Duck Confit Preparation

Curing the Duck

Rub the duck legs with salt, peppercorns, and thyme. Cover and refrigerate for 24 hours.

Cooking the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs to remove excess salt, then place them in a baking dish. Cover with duck fat and add garlic. Bake for 2.5 to 3 hours until fork-tender.

Cassoulet Beans Preparation

Soaking the Beans

Soak the dried beans in water overnight, or for at least 8 hours.

Cooking the Beans

Drain and rinse the beans. In a pot, combine soaked beans, water, onion, carrot, garlic, and bay leaf. Simmer for 1.5 hours or until tender. Season with salt to taste.

Haricot Vert Preparation

Cooking the Haricot Vert

Blanch the haricot vert in boiling salted water for 2-3 minutes, then transfer to an ice bath. In a skillet, melt butter and sauté the beans until heated through. Season with salt.

Pickled Red Onion Preparation

Pickling the Onions

In a pot, combine vinegar, sugar, and salt. Bring to a boil. Pour over sliced red onions and let sit for at least 30 minutes.