Duck Confit Recipe
peach chutney, sweet potato fries, house salad
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Ingredients
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Duck Confit
Peach Chutney
Sweet Potato Fries
House Salad
Method
Duck Confit
- 1
Prepare Duck Legs
Rub the duck legs with salt, garlic, thyme, and black peppercorns. Cover and refrigerate for at least 24 hours.
- 2
Cook Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water and pat dry. Place in a baking dish and cover with duck fat. Cook for 2 to 3 hours until tender.
Peach Chutney
- 3
Cook Chutney
In a saucepan, combine diced peaches, onion, brown sugar, apple cider vinegar, ginger, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Sweet Potato Fries
- 4
Prepare Fries
Preheat the oven to 425°F (220°C). Toss sweet potato fries with olive oil, salt, paprika, and black pepper. Spread on a baking sheet and bake for 25-30 minutes until crispy.
House Salad
- 5
Assemble Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine.
