Duck Confit Recipe
Spice-cured duck with grilled Illichman’s Toulouse sausage, farro salad with bacon lardons, roasted squash + Okanagan apples, and Modest Wines No. 4 Orange gastrique. ADD ONS: add grilled chicken $8, add garlic prawns $15, gluten-free bun +$3.
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 Confit
Grilled Sausage
Farro Salad
Modest Wines No. 4 Orange Gastrique
Method
Duck Confit Preparation
- 1
Curing the Duck
In a large bowl, combine the duck legs with kosher salt, garlic, and thyme. Cover and refrigerate for 24-48 hours.
- 2
Cooking the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove the salt and pat dry. Place the duck legs in a baking dish and cover with duck fat. Bake for 2-3 hours until tender.
Sausage and Salad Preparation
- 3
- 4
Gastrique Preparation
- 5
Making the Gastrique
In a saucepan, combine orange juice, sugar, and white wine vinegar. Bring to a boil, then reduce heat and let simmer until thickened, about 15 minutes.
Assembly
- 6
Plating the Dish
On a plate, arrange the duck confit, grilled sausage, and farro salad. Drizzle with the orange gastrique before serving.