Broiled Confit of Duck Legs Foyot

Serving Size {2 Servings}


4 Maple Leaf Farms Duck Legs Confit

3 Tablespoon White Vinegar

1/8 Teaspoon Tarragon, chopped

1 Teaspoon Shallot, chopped

1/8 Teaspoon Black Pepper, coarse grind

1 Large Egg Yolk

Pinch Cayenne Pepper

Salt, To Taste

Saffron Rice


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1. Separate the duck legs from the rendered fat and meat juices. Reserve the rendered fat and juices for the preparation of the Sauce Foyot.

2. In a small sauce pan, combine the vinegar, tarragon, shallot and black pepper. Reduce the mixture by 2/3 and set aside to cool.

3. In a stainless steel bowl, combine the reduction with the egg yolk and whisk while cooking over boiling water as for Hollandaise sauce. When the mixture ribbons, remove from heat and slowly add the reserved rendered fat and meat juices, whisking all the while. Adjust the salt level to taste and finish with a pinch of cayenne pepper.

4. Broil the duck legs over a medium heat flame for 3-4 minutes per side.

5. When the meat is completely hot and the skin is brown and crisp, remove from broiler. Plate two legs per serving with Sauce Foyot on the side.

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