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!
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