Cast Iron Duck Confit* Gf Recipe

Cure

Pat duck legs dry. Combine kosher salt, sugar, and black pepper. Rub the salt mixture evenly over the duck legs. Tuck smashed garlic cloves, thyme sprigs, and bay leaves around the legs. Cover and refrigerate for 1–2 hours (short cure) or up to 12–24 hours for deeper seasoning; if you cure longer, allow extra time and rinse before braising.

Prepare for braise

Preheat oven to 275°F (135°C). If you cured longer than 2 hours, rinse the cure off the legs under cold water and pat dry thoroughly with paper towels. Place duck legs in a single layer in an ovenproof, tight-fitting pot or deep cast iron skillet. Add cabernet wine to the pan around the legs (not over the skin) and add smashed garlic and a couple of thyme sprigs. Pour duck fat until it comes halfway up the legs (about 2–3 cups).

Braise slowly

Bring the fat to a very gentle simmer on the stovetop, then cover and transfer to the oven. Braise until meat is fall-apart tender, about 2.5–3 hours. The meat should easily pull from the bone but still hold shape.

Cool and reserve fat

Remove the pot from the oven and let cool slightly. Transfer duck legs to a tray. Strain and reserve the braising fat for frying potatoes and finishing the dish; skim solids out of the fat and keep warm. If not using immediately, store legs submerged in fat and refrigerate (this is traditional confit storage). For service, reheat and crisp skin in cast iron as described in Assembly.

Combine pitted cherries, cabernet, sugar, balsamic, thyme sprig, and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook gently until the cherries are softened and the liquid has reduced to a glossy syrup that lightly coats a spoon, about 12–18 minutes.

Remove and discard thyme. Taste and adjust sweetness or acidity (add another 1 tsp sugar or 1/2 tsp balsamic as needed). Reserve 1/4 cup of the reduction for finishing; keep the rest warm for plating or chill slightly if piping into mousse components.

Bloom powdered gelatin by sprinkling it over the cold water and letting it sit for 5 minutes.

Warm 2 tablespoons of the heavy cream in a small saucepan until hot but not boiling. Stir in the bloomed gelatin until fully dissolved. Let cool slightly.

In a mixing bowl, beat the goat cheese with honey, lemon juice, and a pinch of salt until smooth. Slowly stream in the warm cream+gelatin and continue to beat until fully incorporated and smooth.

Whip the remaining heavy cream to soft peaks and fold gently into the goat cheese mixture until light and mousse-like. Fold in 2–3 tablespoons of the cooled cabernet cherry reduction if you want a faint cherry swirl and flavor (reserve some cherries for topping). Transfer mousse to a piping bag or container and chill for 20–30 minutes to set until pipeable.

Cut potatoes into 1/2-inch dice (leave skin on if you like). Place potatoes in a pot, cover with cold salted water, bring to a boil and cook until just tender when pierced with a knife, about 8–10 minutes (parboil). Drain thoroughly and let steam dry for a few minutes to remove excess moisture.

Heat 3 tablespoons duck fat (or oil) in a large cast iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer and cook without moving for 3–4 minutes to develop a crust. Flip and continue to turn until all sides are golden and crisp, about 10–12 minutes total.

Season with rosemary, garlic powder, kosher salt and pepper. Keep warm in a low oven (200°F / 95°C) while finishing other components.

In a skillet over medium heat, melt 1 tablespoon duck fat. Add sliced shallots and sweat until translucent and just beginning to caramelize, about 4–5 minutes.

Add minced garlic and cook 30 seconds. Add the baby spinach in batches, stirring until wilted. Season with salt, pepper and lemon zest if using. Remove from heat and keep warm.

Heat a nonstick or cast iron skillet over medium-low. Add butter or oil and let it melt and coat the pan. Crack eggs into the pan (work in batches if necessary). Cook until whites are set but yolks still soft, about 2–3 minutes. Carefully flip and cook 10–20 seconds more for over-easy (yolks still runny). Season with salt and pepper. Keep warm.

Reheat duck legs: preheat a 10–12 inch cast iron skillet over medium-high heat. Add 1–2 tablespoons reserved duck fat and place duck legs skin-side down. Press lightly and sear until skin is crisp and deep golden, about 3–5 minutes. Flip briefly to warm the meat, about 30–60 seconds.

On each serving plate or a warm cast-iron skillet for family-style, arrange a generous spoonful of Prep’s potatoes as the base. Add a portion of wilted spinach and shallots next to the potatoes.

Place a crispy duck leg on top of the potatoes/spinach. Pipe or dollop 2–3 tablespoons of cherry goat cheese mousse beside the duck. Spoon 2–3 tablespoons of cabernet-braised cherries over the duck and mousse (reserve remaining reduction to drizzle).

Top each plate with 2 over-easy eggs. Finish with a light sprinkle of flaky sea salt, cracked black pepper, microgreens, and a drizzle (about 1 tablespoon) of the reserved cabernet cherry reduction around the plate.

Serve immediately, letting guests break the eggs and enjoy the runny yolk mixing with potatoes, duck, and goat cheese mousse.