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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Cook Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water and pat dry. Place them in a Dutch oven and cover with duck fat. Cook in the oven for 2-3 hours until tender.
- 3
Prepare Brussels Sprouts
Trim and halve the Brussels sprouts. In a skillet, heat some duck fat over medium heat and sauté the Brussels sprouts until golden and tender, about 8-10 minutes. Season with salt and pepper.
- 4
Prepare Apples
Core and slice the apples. In another skillet, melt a bit of duck fat, add the apples, and cook until slightly softened and caramelized, about 5 minutes.
- 5
Make Mustard Sauce
In a small bowl, mix Dijon mustard, honey, apple cider vinegar, and season with salt and pepper.
- 6
Serve
To serve, place the duck confit on a plate, arrange Brussels sprouts and caramelized apples beside it, and drizzle with mustard sauce.