Duck Newfit Recipe

Preparation Steps

1. 1

   Prepare the Duck Confit

   Preheat the oven to 300°F (150°C). In a large oven-safe pot, combine the duck legs with salt and enough duck fat to cover them completely. Place the pot in the oven and cook for 2 to 3 hours, until the duck is tender and falls off the bone.

2. 2

   Make the Partridgeberry Gastrique

   In a small saucepan, combine partridgeberries, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the mixture thickens slightly. Strain if desired and set aside.

3. 3

   Prepare the Potatoes

   While the duck is cooking, bring a pot of salted water to a boil. Add the mini red potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly. Smash the potatoes gently with a fork, then drizzle with white vinegar and season with salt to taste.

4. 4

   Wilt the Spinach

   In a large skillet, heat a small amount of duck fat over medium heat. Add the grated ginger and sauté for 1 minute. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.

5. 5

   Assemble the Dish

   On a plate, layer the wilted ginger spinach, followed by the smashed mini red potatoes. Top with the confit duck leg and drizzle the partridgeberry gastrique over the top. Serve immediately.