Name: The Court of Two Sisters Confit Of Duck Leg Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 2 cups Duck fat; 200 grams Andouille sausage; 1 cup Butter beans; 1 cup Fried onions; 1 cup Madeira wine; 4 pieces Garlic cloves; 4 sprigs Thyme; 1 to taste Salt; 1 to taste Black pepper

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With andouille butter beans, fried onions and Madeira reduction

Season the duck legs with salt and black pepper on both sides. Place them in a pot and cover with duck fat. Add garlic cloves and thyme. Cook on low heat for about 2-3 hours until the meat is tender and falls off the bone.

Prepare the Duck Legs

In a separate pan, cook the diced andouille sausage over medium heat until browned. Add the butter beans and stir to combine. Season with salt and pepper to taste. Cook for 5-10 minutes until heated through.

Prepare the Andouille Butter Beans

In a saucepan, bring the Madeira wine to a simmer over medium heat. Reduce until it thickens slightly and becomes syrupy, about 15-20 minutes.

Make the Madeira Reduction

On a plate, place a generous scoop of the andouille butter beans. Top with a confit duck leg and drizzle with the Madeira reduction. Garnish with fried onions on top.

Assemble the Dish

Duck legs

Duck fat

Andouille sausage

Butter beans

Fried onions

Madeira wine

Garlic cloves

Thyme

Salt

Black pepper

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Make Confit Of Duck Leg Recipe in just 3h 30m. With andouille butter beans, fried onions and Madeira reduction

Confit Of Duck Leg Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Duck Legs

Prepare the Andouille Butter Beans

Make the Madeira Reduction

Assemble the Dish

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