Duck Confit Recipe
With spicy slaw on a crispy toast point
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Ingredients
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Duck Confit Ingredients
Method
Duck Confit Directions
- 1
Prepare the Duck
In a large bowl, combine the duck legs with salt, peppercorns, thyme, and crushed garlic. Cover and refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs and place them in a Dutch oven or heavy pot. Cover with duck fat and cook in the oven for 4 to 6 hours until tender.
- 3
Make the Spicy Slaw
In a large bowl, combine the shredded cabbage, carrots, red onion, and minced jalapeño. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the slaw and mix well. Refrigerate for at least 30 minutes.
- 4
Toast the Bread
Toast the bread slices until golden brown. Cut each slice into quarters to create toast points.
- 5
Assemble the Dish
Shred the cooked duck and place it on the toast points. Top with a generous amount of spicy slaw and serve.
