Duck Confit with Broccolini
The Meatmen
May 28, 2018
If a well-celebrated dish like duck confit is your thing, then do we have the recipe for you today!
Instead of rendering duck fat, which might be more difficult to get in town, we used Borges’ Extra Virgin Olive Oil as an alternative to confit the duck meat; It’s also little lighter on the taste buds too! We paired this dish with broccolini, sautéed in garlic for a clean finish to this wholesome dish. A perfect main for a date for two any day of the week.
#themeatmensg #simple #delicious #borges #duckconfit #duckrecipe
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Ingredients
Adjust Servings
| 4duck legs | |
| 200g kosher salt | |
| 100g sugar | |
| 4cloves garlic (crushed) | |
| 1tbsp black peppercorns (crushed) | |
| 4cloves star anise (crushed) | |
| 3sprigs thyme | |
| 2bay leaves | |
| 1litre Borges extra virgin olive oil (or enough to cover duck legs) |
Saute Broccolini:
| 300g Broccolini | |
| 3cloves garlic (minced) | |
| ¼lemon juice and zest | |
| 3tbsp Borges extra virgin olive oil (from confiting duck) | |
| Salt and pepper to taste | |
| Red Wine sauce | |
| 3tbsp Borges extra virgin olive oil (from confiting duck) | |
| 2shallots (minced) | |
| 1cup red wine | |
| 2tbsp red wine vinegar | |
| 1cup beef/chicken stock | |
| 2sprigs of rosemary | |
| 50g unsalted butter (cold) |
Directions
1.
Roughly crush black peppercorn, star anise and garlic in a pestle mortar.
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2.
In a mixing bowl, mix salt, sugar, 2 bay leaves, 3 sprigs of thyme and the pounded mixture. Mix well.
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3.
Sprinkle mixture over duck legs. Cover and cure for 30 minutes in the fridge.
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4.
Brush of salt mixture off the duck legs.
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5.
Place duck legs in a dutch oven. Add Borges extra virgin olive oil, enough to cover the duck legs.
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6.
Cover and bake in the oven at 125°C for 3 hours.
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7.
Once done, let duck legs cool in oil for 30 minutes.
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8.
Remove the duck legs from oil and layout in a roasting tray
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9.
Bake duck confit in the oven at 190°C for 10 minutes until golden brown and crispy
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10.
In a pan with olive oil (from confiting duck) at medium heat, saute minced garlic until fragrant.
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11.
Add in broccolini, saute for 2-3 minutes and season to taste.
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12.
Add in lemon juice and lemon zest.
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13.
Plate saute broccolini and duck confit
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14.
In a saucepan add olive oil (from confiting duck), saute shallots and rosemary until fragrant.
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15.
Deglaze with red wine. Bring to a boil and reduce by half.
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16.
Add in beef/chicken stock, bring to boil and let to reduce by half.
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17.
Add in sherry vinegar. Lower the heat and slowly whisk in cold butter until sauce thickens.
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18.
Drizzle sauce around Broccolini and duck confit.
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