Cast-iron Crisped Duck Confit Recipe
Half Duck, Root Puree, Corn Succotash, Orange Gastrique.
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Ingredients
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Duck Confit
Method
Cooking Instructions
- 1
Prepare Duck Confit
Season the duck legs with salt, thyme, and crushed garlic. Submerge in duck fat and cook in a preheated oven at 200°F (93°C) for 2-3 hours until tender.
- 2
- 3
Prepare Corn Succotash
Sauté corn kernels, diced red bell pepper, and green beans in olive oil over medium heat. Season with salt and pepper.
- 4
Prepare Orange Gastrique
In a saucepan, combine orange juice, sugar, and vinegar. Simmer until reduced by half, then season with salt.
- 5
Crisp Duck Confit
Heat a cast-iron skillet over medium-high heat. Remove duck from fat and sear skin-side down until crispy.
- 6
Serve
Plate the root puree, top with duck confit, add corn succotash, and drizzle with orange gastrique.
