Duck Confit
A decadent and addicting spread!
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Ingredients
- 2 duck legs
- 2 cups chicken broth
- 2 cups apple cider
- 1 teaspoon sea salt
- 1/4 tsp black pepper
- 1 tbsp cinnamon
- 1 tsp chopped bay leaves
- 2 tsp ground cloves
- 2 tbsp thyme leaves, chopped
- 1 tbsp sage leaves, chopped
- 1/2 cup chopped flat leaf parsley
- Duck fat (optional)
Instructions
- To prep the duck: mix the broth, vinegar, and all the spices and herbs together in a bowl. Reserve all but a cup of the liquid. Now, Pour about a cup of the marinade on the duck and rub in the spices. Let the duck marinate at least 6 hours or overnight. When ready to cook, preheat oven to 350 degrees. Pat the duck dry. When the duck is at room temperature, pour the reserved liquid and pour on top of the duck in a oven-proof baking dish, such as a Pyrex. Now, place the duck in the oven and let cook for 2.5 hours.Take the duck out of the oven and shred the duck meat off the bone. It should just come right off! In another bowl, place all of the shredded duck, about a 1/2 cup of the cooking liquid, and the chopped parsley and stir. At this point, I actually add about a tablespoon or two of extra duck fat. I feel like the extra bit of fat puts this over the top. Salt and pepper to taste.To serve, grab a nice bowl, or a mason jar like I did. This is excellent served with some homemade crostinis.To make crostini, you will need the following:French breadExtra Virgin Olive oilCoarse sea saltPreheat the oven to 425 degrees. Slice the bread diagonally, about 1/2 inch slices or thinner if you can. Place on a baking sheet and drizzle on the olive oil and sprinkle the sea salt so each piece has some olive oil and salt. Bake in the preheated oven for 10 minutes.