Confit Duck with Brandy Butter Sauce - Good Chef Bad Chef

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option, while canola oil is more budget-friendly.

brandy

🥗Healthier: white grape juice

💰Cheaper: cognac

White grape juice can provide sweetness without alcohol, while cognac is a more affordable alternative.

Salt the duck legs and let them sit for 2-3 hours.

Wash off the salt from the duck legs.

Place duck legs on a board to let the juices come off for about 1 hour.

Preheat oven to 190°C (374°F).

Place duck legs in a pan and cook in the oven for 15 minutes until crispy and golden brown.

Drain excess fat from the cooked duck legs and place them on a plate.

In the same pan, add brandy and raisins, cooking until the liquid reduces.

Add butter to the pan and stir until emulsified with the sauce.

Garnish the sauce with chives and spoon it over the duck legs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens