140 Poultry Mains
Duck quarters are marinated in garlic, bay leaves, and orange zest, and slow cooked in fat until crisped and tender.
Duck Confit Prep Time:
1 day, 15 mins
Ingredients 2 whole duck legs, cut into thighs and drumsticks (about 1 lb.; 450g) 2 bay leaves 2 garlic cloves, halved 1 tsp. fresh orange zest ⁄2 tsp. freshly ground black pepper
1
⁄2 cup extra-virgin olive oil
1
1 tsp. sea salt 6 cups chopped frisée 2 TB. balsamic vinegar
Cook Time:
3 hrs
Yield:
2 legs
Serving Size:
1
Place duck legs and thighs in a small baking dish. Make sure the dish is as small as possible to fit duck in one layer, tightly packed in the bottom.
2
Tuck bay leaves and garlic clove halves around duck. Sprinkle with orange zest and black pepper, and drizzle with extra-virgin olive oil. Cover and refrigerate for 1 day.
⁄2 leg
1
Traditional duck confit is a laborious task using all parts of the duck. This modified version requires much less hands-on prep.
3
Preheat the oven to 350°F (180°C). Sprinkle duck with sea salt. Bake for 3 hours, basting every 30 minutes, until duck is cooked through and tender.
4
Remove finished duck from the baking dish and set aside. Carefully pour hot fat into a heatproof container and reserve.
5
In a medium bowl, toss frisée with balsamic vinegar and 1⁄4 cup of reserved fat. Serve alongside duck quarters.
Nutrition per Serving 83% Protein 15% Fat
2% 2.1:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
348
32g
13g
5g
3g
2g