Description
A classic French dish featuring tender duck legs cooked in their own fat, paired with a tangy cherry reduction for a delightful contrast.
Ingredients
Scale
- 4 duck legs
- Salt
- Olive oil
- 2 cups cherries (fresh or frozen)
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 4 medium potatoes
- 2 cloves garlic, minced
- 2 cups greens (such as spinach or kale)
Instructions
- Cure the duck legs by rubbing them with salt and letting them sit in the refrigerator for several hours or overnight.
- Rinse off excess salt from the duck legs under cold water and pat them dry.
- Heat enough olive oil in a large pot to submerge the duck legs and cook them at low heat until shimmering.
- Place the duck legs skin side down in the pot, then cover and cook in a preheated oven at 225°F (107°C) for 4 to 6 hours.
- Prepare the cherry reduction by cooking cherries, sugar, and red wine vinegar in a saucepan until thickened.
- Boil potatoes in salted water until tender, then cut into quarters.
- Heat olive oil in a separate pan, adding garlic and roasted potato quarters until crispy and golden brown.
- Sauté greens in olive oil until wilted.
- Serve the duck confit with cherry reduction, roasted potatoes, and sautéed greens.
Notes
Store leftovers in an airtight container covered in olive oil for up to a week. Duck confit can also be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 leg with sides
- Calories: 620
- Sugar: 10g
- Sodium: 300mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
Keywords: duck, confit, French cuisine, cherry sauce, main course