Jul 09 2026
Restaurants›Jump Restaurant›Duck Confit Recipe

Duck Confit Recipe

Inspired by Jump Restaurant
Time3h
Serves4

fondant potatoes, green peas, leek top purée, Swiss chard

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Ingredients

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Duck Confit

Fondant Potatoes

Leek Top Purée

Swiss Chard

Green Peas

Method

Duck Confit

  1. 1

    Prepare Duck

    In a large pot, combine duck legs, duck fat, garlic, thyme, salt, and pepper. Submerge the duck legs in the fat and cook on low heat for 2-3 hours until tender.

  2. 2

    Crisp Duck Skin

    Remove duck legs from fat and place on a baking sheet. Broil in the oven until the skin is crispy, about 5-7 minutes.

Fondant Potatoes

  1. 3

    Prepare Potatoes

    Peel and cut Yukon Gold potatoes into cylinder shapes. In a skillet, melt butter over medium heat and add potatoes. Sear until golden brown on both sides.

  2. 4

    Cook Potatoes

    Add chicken stock, salt, and pepper to the skillet. Cover and simmer until potatoes are tender, about 20-25 minutes.

Leek Top Purée

  1. 5

    Sauté Leeks

    In a saucepan, heat olive oil and add leek tops. Sauté until soft, about 5 minutes.

  2. 6

    Blend Purée

    Add cream, salt, and pepper to the sautéed leeks. Blend until smooth.

Swiss Chard

  1. 7

    Sauté Chard

    In a skillet, heat olive oil and add minced garlic. Sauté for 1 minute and then add Swiss chard. Cook until wilted, about 3-4 minutes. Season with salt.

Green Peas

  1. 8

    Cook Peas

    In a small saucepan, bring water to a boil. Add fresh green peas and boil for 3-4 minutes. Drain and toss with butter and salt.

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