Recipes > Main Dish > Asian Spiced Duck Leg Confit

Asian Spiced Duck Leg Confit

Name: Asian Spiced Duck Leg Confit
Total time: 240 min
Cuisine: Asia
Ingredients: 1/4 cup Sweet Rice Wine (mirin); 2 Tbsp Soy Sauce; 1 tsp Toasted Sesame Oil; 1/2 cup Ginger, minced; 1/4 cup Garlic, minced; 2 Tbsp Five Spice Powder; 1/4 tsp Anise Seed; 6 each Maple Leaf Farms Duck Leg Confit; 3 cups Apple Cider; 1 cup Heavy Cream; 2 Tbsp Butter; 1 lb, 2 oz Granny Smith apples, quartered 1/4" slices; 10 oz Sweet Potatoes, small dice, cooked; 2 oz Dried Cherries, hydrated; 4 tsp Brown Sugar; 2 oz Calvados; 2 tsp Thyme, chopped; Pinch Cinnamon; 6 sprigs of Thyme

Ingredients

1
1/4 cup Sweet Rice Wine (mirin)
2
2 Tbsp Soy Sauce
3
1 tsp Toasted Sesame Oil
4
1/2 cup Ginger, minced
5
1/4 cup Garlic, minced
6
2 Tbsp Five Spice Powder
7
1/4 tsp Anise Seed
8
6 each Maple Leaf Farms Duck Leg Confit
9
3 cups Apple Cider
10
1 cup Heavy Cream
11
2 Tbsp Butter
12
1 lb, 2 oz Granny Smith apples, quartered 1/4" slices
13
10 oz Sweet Potatoes, small dice, cooked
14
2 oz Dried Cherries, hydrated
15
4 tsp Brown Sugar
16
2 oz Calvados
17
2 tsp Thyme, chopped
18
Pinch Cinnamon
19
6 sprigs of Thyme

Directions

1
Combine rub ingredients together.
2
Using entire rub, thoroughly coat duck legs confit on both sides; tightly cover with plastic wrap. Marinate 6-8 hours.
3
Remove rub from duck. Cook duck according to package directions.
4
In saucepot, bring cider to a simmer; reduce by half. Add heavy cream; reduce until sauce coats back of spoon.
5
In saute pan, lightly brown butter. Add apples; saute until tender-crisp. Add sweet potatoes, cherries and brown sugar; heat. Deglaze with Calvados. Remove from heat. Add thyme and cinnamon.
6
To serve, arrange 1 duck leg, 2 oz of sauce and 4 1/2 oz of chutney on each plate. Garnish with thyme sprig.