Asian Spiced Duck Leg Confit

Served with Apple-Sweet Potato Chutney


Prep Time {45 min; 6 - 8 hr inactive}

Cook Time {1.5 hr }

Serving Size {6 servings}



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

Cider Sauce:

3 cups Apple Cider

1 cup Heavy Cream

Apple-Sweet Potato Chutney:

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


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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.

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