Duck Confit Recipe
With cherry mostarda, blue cheese and baby watercress
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Ingredients
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Duck Confit Ingredients
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt, minced garlic, and thyme. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 225°F (110°C). Rinse the duck legs and pat them dry. Place them in a baking dish and cover with duck fat. Bake for 2-3 hours until tender.
- 3
Make the Cherry Mostarda
In a saucepan, combine pitted cherries, sugar, and white wine vinegar. Cook over medium heat until cherries are soft and mixture thickens, about 10 minutes. Let cool.
- 4
Serve the Duck
Remove duck legs from the fat and let them rest. Serve with cherry mostarda, crumbled blue cheese, and baby watercress.
