Cast Iron Duck Confit*gf Recipe
braised duck, shallots, spinach, cabernet braised cherries, cherry goat cheese mousse, prep's potatoes, over easy eggs
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Ingredients
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Duck Confit
Cabernet-Braised Cherries
Cherry-Goat Cheese Mousse
Potato Hash (Prep's Potatoes)
Spinach & Shallots
Eggs & Garnish
Method
Duck Confit
- 1
Crisp and reheat duck
Remove duck confit from refrigerator and bring to room temperature for 10–15 minutes. Heat a cast-iron skillet over medium heat. Add 2 tbs duck fat or neutral oil. Place duck legs skin-side down and press gently; cook 6–8 minutes until skin is deep golden and crisp. Flip and cook 2–3 minutes more to warm through. Transfer to a plate and tent loosely with foil. Season lightly with salt and pepper if needed.
Cabernet-Braised Cherries
- 2
Reduce cherries
In a small saucepan over medium heat combine 1 cup pitted cherries, 120 ml Cabernet Sauvignon, 2 tbs sugar, 1 tbs balsamic, and 1 tsp thyme. Bring to a simmer and cook, stirring occasionally, until cherries are plump and the liquid has reduced by about half (8–12 minutes).
- 3
Thicken sauce
Mix 1 tbs cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes more until sauce glossy and thickened. Taste and adjust salt. Remove from heat and keep warm or return to very low heat when ready to assemble.
Cherry-Goat Cheese Mousse
- 4
Blend mousse
In a bowl or food processor combine 4 oz soft goat cheese, 60 ml heavy cream, 1 tbs honey and 1 tsp lemon zest. Blend or whip until very smooth and airy (about 1–2 minutes). Taste and season with a pinch of salt if needed. Transfer to a piping bag or small container and chill briefly while finishing other elements (you can chill 10–15 minutes for firmer texture).
Potato Hash (Prep's Potatoes)
- 5
- 6
Pan-fry hash
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter until butter foams. Add potatoes in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes to develop a crust, then toss and continue to cook, stirring occasionally, until golden and crisp all over, about 8–10 minutes total. Season with 1 tsp smoked paprika, salt and pepper to taste. Keep warm in a low oven (about 150°C / 300°F) if finishing other components.
Spinach & Shallots
- 7
- 8
Wilt spinach
Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 4 cups packed baby spinach in batches, stirring until just wilted. Season with salt and pepper. Remove from heat and fold the wilted spinach and shallots into the warm potato hash (or reserve as a layer to assemble on the plate).
Eggs & Finish
- 9
Cook over-easy eggs
Heat a nonstick skillet over medium-low heat with 1 tbs butter or oil. Crack 2 large eggs into the pan. Cook gently until whites are mostly set (2–3 minutes). Carefully flip each egg and cook 20–30 seconds for runny yolks (longer if you prefer more set yolks). Season with salt and pepper.
- 10
Assemble the dish
Divide the potato hash and wilted spinach between two plates as a base. Slice each duck confit leg into 2–3 pieces and arrange over the hash. Spoon 2–3 tbs Cabernet-braised cherries over and around the duck. Pipe or dollop 1–2 tbs of the cherry-goat cheese mousse beside or on top of the duck. Top each plate with an over-easy egg. Garnish with chopped chives and a small handful of microgreens. Serve immediately so the egg yolk mingles with the hash and sauce.
