Crispy Duck Confit (fisher Hill Farm) (gf) 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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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Confit
Season the duck legs with salt, black pepper, and fresh herbs. Place the duck legs in a baking dish and cover with duck fat. Cover the dish with foil.
- 2
Cook the Duck
Slowly cook the duck in the oven at 225°F (107°C) for about 2-3 hours, or until the meat is tender and falling off the bone.
- 3
Prepare the Freekeh Salad
In a pot, cook the freekeh according to package instructions. Drain and set aside.
- 4
Sauté the Vegetables
In a skillet, add a little duck fat and sauté sliced zucchini and chopped baby leeks until tender. Add halved heirloom cherry tomatoes and cook for an additional 2-3 minutes.
- 5
Combine the Salad
In a large bowl, combine cooked freekeh, sautéed vegetables, and chopped pistachios. Season with salt and pepper to taste.
- 6
Crisp the Duck
Remove the duck legs from the fat and place them skin-side up on a baking sheet. Broil in the oven for 5-7 minutes until skin is crispy.
- 7
Serve
Plate the warm freekeh salad, top with the crispy duck confit, and drizzle with plum sauce. Garnish with extra pistachios if desired.
