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
-
8
-
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
