Crispy Duck Confit Recipe
Warm local freekeh salad with heirloom cherry tomatoes, zucchini, baby leeks & pistachios, plum sauce, cracklings *contains nuts*.
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Ingredients
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Crispy Duck Confit and Salad
Method
Preparation Steps
- 1
Prepare Duck Confit
In a large pot, submerge the duck legs in duck fat. Season with salt and black pepper. Cook over low heat for 2-3 hours until the duck is tender and falls off the bone. Let it cool, then refrigerate the duck in the fat.
- 2
Crisp the Duck Skin
Preheat oven to 400°F (200°C). Remove duck legs from the fat and place on a baking sheet. Roast in the oven for 15-20 minutes, or until the skin is crispy.
- 3
Cook Freekeh Salad
In a saucepan, bring 2 cups of water to a boil. Add freekeh, reduce to a simmer, cover, and cook for 20 minutes or until tender. Drain any excess water.
- 4
Prepare Vegetables
While the freekeh cooks, slice the zucchini and baby leeks. In a skillet, heat olive oil over medium heat. Sauté zucchini and leeks until tender, about 5-7 minutes. Add the cherry tomatoes and cook for an additional 2 minutes.
- 5
Combine Salad
In a large bowl, combine cooked freekeh, sautéed vegetables, and pistachios. Toss gently to mix.
- 6
Serve
Plate the warm freekeh salad and top with crispy duck confit. Drizzle with plum sauce before serving.
