Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›Duck Confit Recipe

Duck Confit Recipe

Inspired by The Sandbar Seafood Restaurant
Time3h
Serves4

mashed potatoes, seasonal vegetables, cabernet demi-glace

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Ingredients

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Duck Confit

Mashed Potatoes

Seasonal Vegetables

Cabernet Demi-Glace

Method

Duck Confit

  1. 1

    Prepare the Duck

    Rub the duck legs with salt, black pepper, and garlic. Place in a dish with thyme and refrigerate for 24 hours.

  2. 2

    Cook the Duck

    Preheat the oven to 225°F (107°C). Rinse the duck legs and place them in a baking dish. Cover with duck fat and cook for 4-5 hours until tender.

Mashed Potatoes

  1. 3

    Boil the Potatoes

    Peel and cut potatoes into chunks. Boil in salted water until tender, about 20 minutes.

  2. 4

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth.

Seasonal Vegetables

  1. 5

    Prepare the Vegetables

    Chop the carrots, zucchini, and asparagus. Toss with olive oil, salt, and pepper.

  2. 6

    Roast the Vegetables

    Spread the vegetables on a baking sheet and roast in a preheated 400°F (200°C) oven for 15-20 minutes until tender.

Cabernet Demi-Glace

  1. 7

    Make the Sauce

    In a saucepan, sauté shallots in butter until translucent. Add wine, beef stock, thyme, salt, and pepper. Simmer until reduced and thickened, about 20 minutes.

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