Jul 14 2026
Restaurants›Union 50›Duck, Duck* Recipe

Duck, Duck* Recipe

Inspired by Union 50
Time3h
Serves4

Duck Confit / Roasted Sweet Potato / Brussels Sprout / Jalapeño-Blackberry Purée / Soy Molasses

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Ingredients

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Duck Confit

Roasted Sweet Potato

Brussels Sprout

Jalapeño-Blackberry Purée

Soy Molasses

Method

Duck Confit Preparation

  1. 1

    Prepare Duck Legs

    In a large pot, combine duck legs, garlic, thyme, salt, and pepper. Cover with duck fat and cook on low heat for 4 hours until tender.

  2. 2

    Cool and Store

    Allow the duck to cool in the fat, then store in the refrigerator for up to a week.

Roasting Sweet Potatoes

  1. 3

    Preheat Oven

    Preheat your oven to 400°F (200°C).

  2. 4

    Prepare Sweet Potatoes

    Peel and cube the sweet potatoes. Toss with olive oil, salt, and pepper.

  3. 5

    Roast

    Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Brussels Sprouts with Bacon

  1. 6

    Prepare Brussels Sprouts

    Trim and halve the Brussels sprouts. Cook bacon in a skillet until crispy, then remove and chop.

  2. 7

    Sauté Brussels Sprouts

    In the same skillet, add olive oil and Brussels sprouts. Cook until browned, about 10-15 minutes. Add bacon back in, season with salt and pepper.

Jalapeño-Blackberry Purée

  1. 8

    Blend Ingredients

    In a blender, combine blackberries, jalapeño, honey, and lime juice. Blend until smooth.

  2. 9

    Taste and Adjust

    Adjust sweetness or spiciness as needed.

Soy Molasses Sauce

  1. 10

    Combine Ingredients

    In a saucepan, combine soy sauce and molasses. Heat over low heat until combined.

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