Confit Duck Recipe | Donald Russell

duck fat

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option and can be used for confit.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs are a leaner and more affordable alternative.

Trim the duck leg down for presentation purposes (optional).

Put 2 potatoes in the oven to bake.

Prep and peel a carrot, then place it into boiling water with a pinch of salt and star anise.

Cook the carrot until you can get a sharp knife into it.

Quarter the cabbage, remove the root, shred it, and blanch it.

Chill down both the carrot and the cabbage in cold water.

Put the bacon into the oven and grill until cooked but not crispy; when done, finely slice it.

Finely chop the juniper and half a banana shallot, and a handful of chives.

Place the confit in a pan with some vegetable oil onto greaseproof paper over moderate heat to prevent sticking.

Cook until the duck develops a nice color, then place it in the oven at 180 degrees Celsius for about 5 minutes to cook thoroughly.

Sauté the shallots in butter until soft, then add the juniper and bacon, and turn the heat off.

Shortly before serving, take the carrot and place it into the same pan that the confit was in to give it some color.

For the crushed potato, scoop out the potato from the skin and place it in a pan with olive oil, salt, and pepper; crush the potato together but don't mash it, and season with salt and pepper.

Ready to serve: use a large serving spoon to place the crushed potato onto the plates, then serve up the cabbage and bacon, place the carrot onto the potato, and finally add the confit with a little red wine jus if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens