Duck Duo Recipe
Crispy Duck Breast w/ Plum Sauce | Pulled Leg Confit
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Ingredients
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Crispy Duck Breast
Plum Sauce
Pulled Duck Leg Confit
Method
Crispy Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Season both sides with salt and black pepper.
- 2
Plum Sauce
- 3
Make the Sauce
In a small saucepan, combine plum jam, soy sauce, rice vinegar, ginger, and garlic. Cook over medium heat until heated through and well combined. Set aside.
Pulled Duck Leg Confit
- 4
Prepare the Duck Legs
In a Dutch oven, combine duck legs, duck fat, thyme, garlic cloves, and salt. Make sure the duck legs are fully submerged in the fat.
- 5
Cook the Duck Legs
Cover and cook in the oven at 225°F (107°C) for 2 to 3 hours until the meat is tender and easily pulls away from the bone. Remove from the oven and let cool before pulling the meat apart.
