Duck leg confit with Brussels sprout salad
1 tablespoon thyme leaves, chopped very fine
1 tablespoon rosemary, chopped very fine
1½ cups Italian parsley, chopped very fine
½ cup kosher salt
½ cup granulated sugar
Combine all ingredients in a food processor and pulse until well combined.
Place the duck legs into the cure making sure to cover the duck well; press the duck with another pan and some weights. Cure for 24 hours, remove the duck legs, rinse off the cure and pat dry.
2-3 cups either duck fat or cooking oil
4 duck legs, cleaned, remove knuckles
Cook completely submerged in duck fat at 250˚F for about 3 hours or until very tender but not falling off the bone. Remove the duck very carefully when cooled to room temperature using a spatula, or store in its own fat.
To crisp the ducks
Grape seed or safflower oil for sautéing
Pour oil into a deep sauté pan until about ½ of the way up the pan. Heat to 350 degrees Fahrenheit. Make sure the duck leg is nice and dry. Dredge in a little flour and shake off any excess. Place the leg or legs into the oil and cook until golden brown all over and crispy. Remove the duck leg carefully and place on paper towels or a rack.
Serve with your favorite marmalade and Brussels sprout salad.
Brussels sprout salad
1 cup extra virgin olive oil
½ cup lemon juice
Freshly ground black pepper
10 Brussels sprouts, trimmed, and shaved as thinly as possible, ideally on a mandoline.
Parmesan cheese, for serving (don't need this)
Put the oil and lemon juice in a medium bowl. Season with salt and pepper, and whisk together. Add the shaved Brussels sprouts to the bowl, season with salt and pepper, and toss. Grate parmesan over the sprouts and serve family-style from a bowl or under the duck confit.
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