Jul 14 2026
Restaurants›The Southern Gentleman›Duck Confit Recipe

Duck Confit Recipe

Inspired by The Southern Gentleman
Time3h
Serves4

Butternut Squash Purée, Roasted Turnips, Collard Greens

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Ingredients

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Duck Confit

Butternut Squash Purée

Roasted Turnips

Collard Greens

Method

Duck Confit

  1. 1

    Prepare Duck Legs

    Season the duck legs generously with salt and black pepper. Place them in a bowl and add the thyme and crushed garlic. Cover and refrigerate for at least 12 hours or overnight.

  2. 2

    Cook Duck Legs

    Preheat your oven to 225°F (107°C). Rinse the seasoned duck legs under cold water to remove excess salt and garlic. Pat dry with paper towels. In a large Dutch oven, melt the duck fat over medium heat, then add the duck legs, ensuring they are fully submerged. Cover and place in the oven for about 2-3 hours, until the meat is tender and falling off the bone.

  3. 3

    Crisp Duck Skin

    Once cooked, remove the duck legs from the fat and let them cool. To crisp the skin, heat a skillet over medium-high heat and place the duck legs skin-side down for about 5-7 minutes until golden and crispy.

Butternut Squash Purée

  1. 4

    Prepare the Squash

    Peel and seed the butternut squash, then cut it into cubes. Place the cubes in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 5

    Make the Purée

    Drain the squash and return it to the pot. Add butter, salt, nutmeg, and heavy cream. Use an immersion blender or transfer to a regular blender and purée until smooth. Adjust seasoning as needed.

Roasted Turnips

  1. 6

    Prepare Turnips

    Preheat the oven to 400°F (200°C). Peel and cut the turnips into quarters. In a bowl, toss them with olive oil, salt, and black pepper.

  2. 7

    Roast Turnips

    Spread the turnips on a baking sheet in a single layer. Roast for 25-30 minutes until golden and tender, turning halfway through.

Collard Greens

  1. 8

    Cook Collard Greens

    Wash the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  2. 9

    Sauté Greens

    Add the chopped collard greens to the skillet. Sauté for about 5-7 minutes until wilted and tender. Season with salt and red pepper flakes to taste.

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