Description
A delicious Duck Confit served with a rich Blackberry-Port Reduction, perfect for a special occasion.
Ingredients
Scale
- 2 duck legs, with skin and bone
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups duck fat (or enough to fully submerge the duck legs)
- 1 cup fresh blackberries
- 1/2 cup port wine
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
Instructions
- Season the duck legs with salt and black pepper. Place them in a shallow dish, cover, and refrigerate for at least 12 hours, or overnight, to allow the flavors to meld.
- Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
- In a large oven-safe pot or Dutch oven, melt the duck fat over low heat. Once melted, carefully add the duck legs, ensuring they are fully submerged in the fat.
- Cover the pot and place it in the preheated oven. Cook for 2 to 3 hours, or until the duck is tender and the meat easily pulls away from the bone.
- While the duck is cooking, prepare the blackberry-port reduction. In a small saucepan, combine blackberries, port wine, honey, balsamic vinegar, and thyme. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the mixture thickens slightly and the blackberries break down.
- Strain the sauce through a fine mesh sieve to remove the seeds and solids. Return the sauce to the saucepan and keep warm until ready to serve.
- Once the duck is cooked, remove it from the fat and let it rest for a few minutes. For a crispy skin, heat a skillet over medium-high heat and sear the duck legs skin-side down for 3-4 minutes until the skin is golden and crispy.
- Serve the duck confit drizzled with the blackberry-port reduction.
Notes
- For a lighter option, serve the duck confit over a bed of mixed greens instead of on its own.
- You can also substitute the blackberries with raspberries or blueberries for a different flavor profile.
- Prep Time: 12 hours
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Oven Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Fat: 65g
- Carbohydrates: 10g
- Protein: 30g