Restaurants›Roar›Crispy Duck Confit Recipe

Crispy Duck Confit Recipe

Inspired by Roar
Time3h
Serves4

warm arugula and fingerling potato salad, shallot vinaigrette, pickled rhubarb

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Confit

Salad

Shallot Vinaigrette

Pickled Rhubarb

Method

Duck Confit Preparation

1

Prepare the Duck

Rub the duck legs with salt, pepper, thyme, and crushed garlic. Let marinate in the refrigerator for at least 12 hours, preferably overnight.

2

Cook the Duck

Preheat the oven to 225°F (110°C). Submerge the marinated duck legs in duck fat in a baking dish. Bake for 2-3 hours until tender. Let cool in fat.

Pickled Rhubarb Preparation

3

Pickle the Rhubarb

In a saucepan, combine sugar, white vinegar, and salt. Bring to a boil, stirring until sugar dissolves. Add chopped rhubarb and simmer for 1-2 minutes. Remove from heat and let cool.

Salad Assembly

4

Prepare the Salad

Boil fingerling potatoes until tender. Slice in half and toss with olive oil, salt, and pepper while warm. Add arugula and drizzle with shallot vinaigrette.

5

Crisp the Duck

Heat a skillet over medium-high heat. Remove duck legs from fat and sear skin-side down until crispy, about 5-7 minutes.

Plating

6

Serve

On a plate, arrange the warm salad, top with crispy duck, and garnish with pickled rhubarb. Drizzle with additional vinaigrette if desired.