Duck Confit Recipe
Thyme butter-roasted twin duck legs, haricot vert, sweet potato Poblano mash, tart cherry gastrique
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 Ingredients
Method
Preparation Steps
- 1
- 2
Cook Haricot Vert
Blanch the haricot vert in boiling salted water for 3-4 minutes, then transfer to ice water to stop the cooking process. Drain and set aside.
- 3
Make Sweet Potato Poblano Mash
Peel and chop sweet potatoes and boil until tender. Roast the poblano pepper until blackened, then peel and chop. Mash the cooked sweet potatoes with butter, adding the chopped poblano, salt, and pepper to taste.
- 4
Create Cherry Gastrique
In a saucepan, combine tart cherry juice and sugar. Simmer over medium heat until reduced by half and slightly thickened, about 10 minutes.
- 5
Final Assembly
Once the duck is cooked, remove from the fat and sear skin-side down in a hot skillet until crispy. Serve the duck confit alongside haricot vert and sweet potato Poblano mash, drizzled with cherry gastrique.
