Confit De Canard Recipe
Duck Leg Confit, Pommes Lyonnaise, Red Wine Reduction
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Ingredients
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Duck Confit
Pommes Lyonnaise
Red Wine Reduction
Method
Duck Confit
- 1
Prepare the Duck
Begin by generously seasoning the duck legs with salt, thyme, crushed garlic cloves, and black peppercorns. Make sure to rub the seasoning all over the duck legs. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
In a large heavy-bottomed pot, add the duck fat and heat it over low heat until melted. Add the seasoned duck legs, ensuring they are fully submerged in the fat. Cook gently for 2-3 hours until the duck is tender and falling off the bone.
- 3
Cool and Store
Once cooked, remove the duck legs from the fat and let them cool. You can store them in the fat in an airtight container in the refrigerator for up to a month.
Pommes Lyonnaise
- 4
Prepare the Potatoes
Peel and slice the Yukon Gold potatoes into thin rounds. Rinse them in cold water and pat dry to remove excess moisture.
- 5
Cook the Onions
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes. Season with salt and black pepper.
- 6
Red Wine Reduction
- 7
- 8
Add Wine and Reduce
Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half, about 10-15 minutes.
- 9
Finish the Sauce
Add the beef stock and continue to simmer until thickened. Stir in the remaining butter and season with salt and black pepper to taste. Strain if desired.