Description
A deliciously rich and savory duck confit paired with a sweet and tart cherry compote, perfect for a special occasion.
Ingredients
Scale
- 4 Duck legs
- 4 cups Duck fat
- 2 tablespoons Salt
- 1 teaspoon Black peppercorns
- 4 sprigs Thyme
- 2 cups Cherries
- 1/2 cup Sugar
- 1 cup Red wine
- 2 tablespoons Lemon juice
Instructions
- In a bowl, combine duck legs with salt, black peppercorns, and thyme. Cover and refrigerate for at least 24 hours to brine.
- Preheat the oven to 225°F (107°C).
- In a large, oven-safe pot, add the duck legs and cover with duck fat. Ensure the legs are fully submerged.
- Cook in the oven for about 2 to 3 hours, or until the duck is tender and can be easily pulled apart.
- Once cooked, remove the duck legs from the fat and let them cool slightly. Reserve the fat for future use.
- To make the cherry compote, combine cherries, sugar, red wine, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves.
- Bring the mixture to a simmer and cook for about 15-20 minutes, until the cherries are soft and the sauce has thickened.
- To crisp the duck, heat a skillet over medium-high heat. Sear the duck legs skin-side down until the skin is golden and crispy, about 5-7 minutes.
- Serve the crispy duck confit with a spoonful of cherry compote on top.
- Prep Time: 15
- Cook Time: 3
- Category: Main Course
- Cuisine: French
Keywords: crispy duck confit, duck confit recipe, cherry compote, French cuisine, gourmet duck dish