How To Make Fiddleheads Restaurant’s Duck Confit Recipe
Slow-cooked duck leg, seasoned with herbs, garlic and salt, served with a side of roasted vegetables.
Serves:
Ingredients
- 4 duck legs
- 4 cloves of garlic, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 2 cups duck fat
- 2 cups mixed root vegetables (carrots, parsnips, turnips), chopped
Instructions
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Season the duck legs with garlic, thyme, rosemary and salt, cover and refrigerate overnight.
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Preheat oven to 225°F.
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In a large oven-safe pot, melt duck fat over low heat.
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Add duck legs to pot, ensuring they are fully submerged in the fat.
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Cover pot and transfer to oven, cook for 3 hours or until meat is tender and falls off the bone.
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Remove duck from pot and transfer to a baking sheet.
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Increase oven temperature to 425°F.
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Roast mixed vegetables in a separate baking dish for 20-25 minutes or until tender and slightly caramelized.
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Place baking sheet of duck legs in oven and cook for 10-12 minutes or until skin is crispy.
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Serve duck legs with roasted vegetables on the side.
Nutrition
- Calories : 846kcal
- Total Fat : 82g
- Saturated Fat : 27g
- Cholesterol : 188mg
- Sodium : 823mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 16g
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