Hudson Valley Duck Leg Confit Recipe
asparagus, lentils, english pea, garlic cream, prosciutto
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Confit
In a large bowl, rub the duck legs with salt and thyme. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
After marinating, preheat the oven to 300°F (150°C). Rinse the duck legs to remove excess salt and pat dry. In a large oven-proof pot, melt the duck fat over medium heat. Add the garlic cloves and the duck legs, ensuring they are submerged in the fat. Cover and cook in the oven for 2 to 3 hours until the meat is tender.
- 3
Prepare Lentils and Peas
In a small pot, cook the lentils in salted water until tender, about 20-25 minutes. In the last 3 minutes of cooking, add the English peas. Drain and set aside.
- 4
Cook the Asparagus
While the lentils are cooking, bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop the cooking. Set aside.
- 5
Prepare Garlic Cream
In a small saucepan, heat the heavy cream over low heat. Add 2 minced garlic cloves and simmer gently for 5 minutes. Season with black pepper to taste.
- 6
Serve the Dish
On a plate, place a duck leg confit, add a serving of lentils and peas, top with blanched asparagus, and drizzle with garlic cream. Garnish with prosciutto slices.
