Duck Confit Recipe
apples, walnuts, potato galette, frisee, duck prosciutto
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Ingredients
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Duck Confit
Potato Galette
Apple and Walnut Salad
Duck Prosciutto
Method
Duck Confit
- 1
Prepare the Duck
Rub the duck legs with salt, black pepper, and thyme. Place the duck legs in a dish and cover with plastic wrap. Refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt. Pat dry with paper towels. In a large oven-safe pot, melt the duck fat over low heat. Add the garlic cloves and the duck legs, ensuring they are fully submerged in the fat. Cover the pot and cook in the oven for 2-3 hours, until the duck is tender.
- 3
Cool and Store
Remove the duck from the oven and let it cool in the fat. Once cooled, store the duck in the refrigerator, submerged in the fat, for up to one month.
Potato Galette
- 4
- 5
Cook the Galette
In a large skillet, melt butter over medium heat. Layer the sliced potatoes in a circular pattern, overlapping them slightly. Season with salt and pepper. Cook for about 5-7 minutes until the bottom is golden brown. Transfer the skillet to the oven and bake for 25-30 minutes until the potatoes are tender and crispy.
- 6
Slice and Serve
Let the galette cool for a few minutes. Use a spatula to gently slice and serve.
Apple and Walnut Salad
- 7
Prepare the Salad
Wash and thinly slice the apples. Chop the walnuts roughly. Rinse and dry the frisee lettuce.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- 9
Combine Ingredients
In a large bowl, combine the frisee, apples, and walnuts. Drizzle the dressing over the salad and toss gently to combine.
Duck Prosciutto
- 10
Cure the Duck
Rub the duck breast with salt and sugar. Place it in a container, cover, and refrigerate for 24-48 hours.
- 11
Dry the Duck
After curing, rinse the duck breast and pat dry. Hang the breast in a cool, dry place or a refrigerator for 2-3 weeks until dry and firm.
- 12
Slice and Serve
Once dried, slice thinly and serve as part of the dish.