Asian Spiced Duck Leg Confit

Served with Apple-Sweet Potato Chutney

Ratings

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

Cook Time {1.5 hr }

Serving Size {6 servings}

Ingredients


Rub:


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

Directions

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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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