Duck Confit with Broccolini

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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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)



Roughly crush black peppercorn, star anise and garlic in a pestle mortar.
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In a mixing bowl, mix salt, sugar, 2 bay leaves, 3 sprigs of thyme and the pounded mixture. Mix well.
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Sprinkle mixture over duck legs. Cover and cure for 30 minutes in the fridge.
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Brush of salt mixture off the duck legs.
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Place duck legs in a dutch oven. Add Borges extra virgin olive oil, enough to cover the duck legs.
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Cover and bake in the oven at 125°C for 3 hours.
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Once done, let duck legs cool in oil for 30 minutes.
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Remove the duck legs from oil and layout in a roasting tray
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Bake duck confit in the oven at 190°C for 10 minutes until golden brown and crispy
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In a pan with olive oil (from confiting duck) at medium heat, saute minced garlic until fragrant.
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Add in broccolini, saute for 2-3 minutes and season to taste.
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Add in lemon juice and lemon zest.
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Plate saute broccolini and duck confit
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In a saucepan add olive oil (from confiting duck), saute shallots and rosemary until fragrant.
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Deglaze with red wine. Bring to a boil and reduce by half.
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Add in beef/chicken stock, bring to boil and let to reduce by half.
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Add in sherry vinegar. Lower the heat and slowly whisk in cold butter until sauce thickens.
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Drizzle sauce around Broccolini and duck confit.
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