Duck Confit with Broccolini

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4 pax

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

Ingredients

Adjust Servings
US / Metric
0.00
duck
duck
legs
0.00
duck
duck
legs
0.00
g
g
kosher salt
0.00
g
g
kosher salt
0.00
g
g
sugar
0.00
g
g
sugar
0.00
cloves
cloves
garlic (crushed)
0.00
cloves
cloves
garlic (crushed)
0.00
tbsp
tbsp
black peppercorns (crushed)
0.00
tbsp
tbsp
black peppercorns (crushed)
0.00
cloves
cloves
star anise (crushed)
0.00
cloves
cloves
star anise (crushed)
0.00
sprigs
sprigs
thyme
0.00
sprigs
sprigs
thyme
0.00
bay
bay
leaves
0.00
bay
bay
leaves
0.00
litre
litre
Borges extra virgin olive oil (or enough to cover duck legs)
0.00
litre
litre
Borges extra virgin olive oil (or enough to cover duck legs)

Saute Broccolini:

Broccolini
Broccolini
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
lemon
lemon
juice and zest
0.00
lemon
lemon
juice and zest
0.00
tbsp
tbsp
Borges extra virgin olive oil (from confiting duck)
0.00
tbsp
tbsp
Borges extra virgin olive oil (from confiting duck)
Salt and pepper to taste
Salt and pepper to taste
Red Wine sauce
Red Wine sauce
0.00
tbsp
tbsp
Borges extra virgin olive oil (from confiting duck)
0.00
tbsp
tbsp
Borges extra virgin olive oil (from confiting duck)
0.00
shallots
shallots
(minced)
0.00
shallots
shallots
(minced)
0.00
cup
cup
red wine
0.00
cup
cup
red wine
0.00
tbsp
tbsp
red wine vinegar
0.00
tbsp
tbsp
red wine vinegar
0.00
cup
cup
beef/chicken stock
0.00
cup
cup
beef/chicken stock
0.00
sprigs
sprigs
of rosemary
0.00
sprigs
sprigs
of rosemary
0.00
g
g
unsalted butter (cold)
0.00
g
g
unsalted butter (cold)

Steps

1

Roughly crush black peppercorn, star anise and garlic in a pestle mortar.
Roughly crush black peppercorn, star anise and garlic in a pestle mortar.
Mark as completed

2

In a mixing bowl, mix salt, sugar, 2 bay leaves, 3 sprigs of thyme and the pounded mixture. Mix well.
In a mixing bowl, mix salt, sugar, 2 bay leaves, 3 sprigs of thyme and the pounded mixture. Mix well.
Mark as completed

3

Sprinkle mixture over duck legs. Cover and cure for 30 minutes in the fridge.
Sprinkle mixture over duck legs. Cover and cure for 30 minutes in the fridge.
Mark as completed

4

Brush of salt mixture off the duck legs.
Brush of salt mixture off the duck legs.
Mark as completed

5

Place duck legs in a dutch oven. Add Borges extra virgin olive oil, enough to cover the duck legs.
Place duck legs in a dutch oven. Add Borges extra virgin olive oil, enough to cover the duck legs.
Mark as completed

6

Cover and bake in the oven at 125°C for 3 hours.
Cover and bake in the oven at 125°C for 3 hours.
Mark as completed

7

Once done, let duck legs cool in oil for 30 minutes.
Once done, let duck legs cool in oil for 30 minutes.
Mark as completed

8

Remove the duck legs from oil and layout in a roasting tray
Remove the duck legs from oil and layout in a roasting tray
Mark as completed

9

Bake duck confit in the oven at 190°C for 10 minutes until golden brown and crispy
Bake duck confit in the oven at 190°C for 10 minutes until golden brown and crispy
Mark as completed

10

In a pan with olive oil (from confiting duck) at medium heat, saute minced garlic until fragrant.
In a pan with olive oil (from confiting duck) at medium heat, saute minced garlic until fragrant.
Mark as completed

11

Add in broccolini, saute for 2-3 minutes and season to taste.
Add in broccolini, saute for 2-3 minutes and season to taste.
Mark as completed

12

Add in lemon juice and lemon zest.
Add in lemon juice and lemon zest.
Mark as completed

13

Plate saute broccolini and duck confit
Plate saute broccolini and duck confit
Mark as completed

14

In a saucepan add olive oil (from confiting duck), saute shallots and rosemary until fragrant.
In a saucepan add olive oil (from confiting duck), saute shallots and rosemary until fragrant.
Mark as completed

15

Deglaze with red wine. Bring to a boil and reduce by half.
Deglaze with red wine. Bring to a boil and reduce by half.
Mark as completed

16

Add in beef/chicken stock, bring to boil and let to reduce by half.
Add in beef/chicken stock, bring to boil and let to reduce by half.
Mark as completed

17

Add in sherry vinegar. Lower the heat and slowly whisk in cold butter until sauce thickens.
Add in sherry vinegar. Lower the heat and slowly whisk in cold butter until sauce thickens.
Mark as completed

18

Drizzle sauce around Broccolini and duck confit.
Drizzle sauce around Broccolini and duck confit.
Mark as completed

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