Asian Spiced Duck Leg Confit

Asian spiced duck leg confit

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

  • 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.

Served with Apple-Sweet Potato Chutney

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Prep Time: 45 min; 6-8 hr inactive
Cook Time: 1.5 hr
Ready Time: 4 Hours
Servings: 6