Name: Caribbean Duck Leg Confit
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 1 cup Kosher Salt; 4 Cloves; 1 Cinnamon Stick; 6 Allspice Berries; 1/4 teaspoon Nutmeg; 2 Bay Leaves; 5 Sprigs Fresh Thyme; 3 cloves Garlic smashed; 1 Thumb Ginger sliced; 4 Duck Legs; 3 cups Duck Fat; 4 Seasoning Peppers; 1 Scotch Bonnet Pepper; 3 Sprigs Thyme; 2 Bay Leaves; 1/4 cup Dried Sorrel; 1 cup Water; 1 tablespoon Granulated Sugar; 2 Navel Oranges juiced & zested; 1/2 teaspoon Fresh Thyme chopped; 1/2 cup Balsamic Vinegar; 2 tablespoons Brown Sugar; 1 cup Mixed Greens washed; 4 Confit Duck Legs; 1 tablespoon Olive Oil; 1/2 Lemon juiced; Salt & Pepper to taste; 1 recipe Sorrel Sauce; 1 recipe Balsamic Reduction

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The traditional French way of cooking duck confit is a quick and easy way to cook duck legs. In French, "confit" translates to "preserve" in English. Duck Legs are dry-cured in a mixture of salt, spices & herbs overnight, then slowly cooked in the oven covered in duck fat. If left untouched and submerged in the fat, the duck legs can last in the fridge for up to 2 weeks. For this recipe, the duck legs will be cured and infused with Caribbean spices & herbs such as allspice, nutmeg, cloves, cinnamon, bay leaves, thyme, ginger & garlic. Then slowly cooked in rendered duck fat infused with seasoning peppers and scotch bonnets, then pan-seared to make the skin nice & crispy. Since acidity is duck's best friend, to pair with this dish, there's an orange & sorrel sauce and a balsamic reduction, topped with a small mixed green salad. Use the leftover duck fat for roasting potatoes, cooking fries, or basting a chicken - the flavors will be fantastic!

Sorrel, otherwise known as hibiscus, is a flower native to the Caribbean. Its sour flavor is similar to a cranberry & it's used for making tea, sauces, and jams. Due to its high astringent properties, sorrel can help reduce swelling, soothe an upset stomach, and help lower blood pressure.

Another easy and delicious dish for you to try out next is for this recipe of a juicy Pan Seared Ribeye with Garlic Butter!

How do I cook duck legs?

Cooking duck legs consists of the same steps and techniques as cooking chicken legs. Duck legs can be boiled, braised, grilled, confit, or baked, just like chicken; the aim is to get the leg meat to be soft & juicy.

Are duck legs good to eat?

Yes, duck legs are delicious to eat. They're full of flavor and, if cooked properly, are out of this world.

How do you know when duck leg is cooked?

Cooking duck legs to 165F until the meat falls off the bone is the ultimate result. It's the same as cooking chicken legs.

What veg goes best with duck?

Potatoes, turnips, and mushrooms pair well with duck. You can also pair duck with salads using greens like arugula, spinach, or watercress.

Author: Jennifer Dodd

Prep Time

25 mins

Cook Time

100 mins

Total Time

125 mins

Serves

4 persons

Ingredients

Duck Cure

1 cup Kosher Salt
4 Cloves
1 Cinnamon Stick
6 Allspice Berries
1/4 teaspoon Nutmeg
2 Bay Leaves
5 Sprigs Fresh Thyme
3 cloves Garlic, smashed
1 Thumb Ginger, sliced
4 Duck Legs

Duck Confit

Sorrel Sauce

1/4 cup Dried Sorrel
1 cup Water
1 tablespoon Granulated Sugar
2 Navel Oranges, juiced & zested
1/2 teaspoon Fresh Thyme, chopped

Balsamic Reduction

1/2 cup Balsamic Vinegar
2 tablespoons Brown Sugar

Dish Assembly

1 cup Mixed Greens, washed
4 Confit Duck Legs
1 tablespoon Olive Oil
1/2 Lemon, juiced
Salt & Pepper to taste
1 recipe Sorrel Sauce
1 recipe Balsamic Reduction

Instructions

Duck Cure

Add the salt, spices, herbs, garlic & ginger to a small bowl. Using your hands, mix everything together.

Pat the duck legs dry using paper towel. Rub and coat all the duck legs with the cure.

Place the duck legs in a single layer into a baking dish with the skin side up. Add any of the remaining cure to the top of the duck legs.

Cover with plastic wrap & refrigerate overnight.

Duck Confit

Preheat the oven to 325 degrees Fahrenheit.

Add the duck fat, seasoning peppers, scotch bonnet peppers, thyme & bay leaves to a small pot, and place on the stovetop, turning the heat to medium-high. Allow the duck fat to melt & turn the heat off.

Rinse off the duck legs in the sink under cold running water until all the salt is removed.

Pat the duck legs dry using a paper towel & place the duck legs in a single layer onto a small baking dish.

Cover the duck legs in the duck fat mixture. Cover the dish with aluminum foil & place the dish onto the center rack of the oven.

Cook the duck for 1 1/2 hrs until the meat is tender & falling off the bone.

Remove the dish from the oven and let the duck cool for 20 minutes in the duck fat.

Place a large skillet onto the stovetop setting it to medium-high heat.

Remove the duck legs from the fat, adding them to the pan skin side down. Cook the duck for 10 minutes, rotating the pan every few minutes to maintain even cooking & temperature.

Remove the duck legs from the pan, placing them onto a plate lined with a paper towel to drain off the fat.

Strain the duck fat into a container using a fine mesh strainer, for later use.

Sorrel Sauce

Add the sorrel & water to a small pot, place it on the stovetop, and set the temperature to medium heat.

Bring this up to a simmer & reduce the heat to low. Simmer for 10 minutes.

Remove the sorrel using a slotted spoon, and add the remaining ingredients & allow to simmer for 15-20 minutes until the sauce is reduced by 3/4, is thickened, and has a syrup-like consistency.

Balsamic Reduction

Add the balsamic vinegar & sugar to a small, non-stick pan. Place the pan onto the stovetop setting the temperature to medium heat.

Bring the ingredients to a simmer, and stir continuously using a spatula until the sauce is thickened and has the consistency of syrup. Remove from the heat & allow the reduction to cool.

Dish Assembly

Add the mixed greens to a small bowl, tossing with the olive oil and lemon juice—season with salt & pepper.

Plate the duck legs onto 4 plates, and drizzle the sorrel sauce & balsamic reduction around the duck legs. Top with the mixed green salad.

Caribbean Duck Leg Confit