Duck Confit Recipe
spice-cured duck leg, arugula, roasted butternut squash risotto, cherry gastrique.
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Ingredients
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Duck Confit
Roasted Butternut Squash Risotto
Cherry Gastrique
Garnish
Method
Prepare Duck Confit
Curing the Duck
In a bowl, mix kosher salt, black peppercorns, and thyme. Rub the mixture over the duck legs and refrigerate for 24 hours.
Cooking the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs and pat dry. In a large ovenproof pot, melt duck fat over low heat. Add the duck legs skin-side down and cook for about 2-3 hours until tender. Remove duck legs and let cool in fat.
Roasted Butternut Squash Risotto
Roasting Butternut Squash
Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Making Risotto
In a saucepan, heat chicken stock and keep warm. In another pot, heat olive oil over medium heat. Sauté onion and garlic until translucent. Stir in Arborio rice and cook for 2 minutes. Gradually add warm stock, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente. Stir in roasted squash and Parmesan cheese. Season with salt and pepper to taste.
Cherry Gastrique
Making the Gastrique
In a saucepan, combine cherries, sugar, and red wine vinegar. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until thickened. Strain if desired.
Assembly
Final Assembly
On a plate, place a serving of butternut squash risotto, top with duck confit, drizzle with cherry gastrique, and garnish with arugula.
