Duck Duo Recipe
Crispy Duck Breast w/ Plum Sauce | Pulled Leg Confit
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 Breast
Plum Sauce
Pulled Duck Leg Confit
Method
Crispy Duck Breast
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- 2
Plum Sauce
- 3
Make the Plum Sauce
In a small saucepan, combine plum jam, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. Heat over medium heat until warmed through and well combined. Set aside.
Pulled Duck Leg Confit
- 4
Prepare Duck Legs
Preheat the oven to 225°F (110°C). In a baking dish, combine duck legs, duck fat, thyme, crushed garlic, salt, and pepper.
- 5
Cook Duck Legs
Cover with foil and bake for 2-3 hours until the meat is tender and falls off the bone. Remove from the oven, let cool slightly, then shred the meat from the bones.
