The other red meat: duck confit

Confit is incredibly versatile. It’s like a lux rotisserie chicken or barbecue duck, you can reheat it in whichever form you choose and serve. No hassle, no time spent, the cooking part has already been done. You just need to put the finishing touches on it to make it a deliciously decadent meal.

This recipe though, uses confit in it’s most simple form. Simply reheating the duck in a hot pan until the skin is crisp, and pairing it with wilted red cabbage and red wine jus. Make it even easier on yourself by finding a good quality ready made jus.

It looks fancy, but is just too easy.

L’AUTHENTIQUE CONFIT DUCK WITH BRAISED RED CABBAGE AND RED WINE JUS
Serves 42017-07-17 12.48.12 v1.jpg

20g butter
1 tablespoon oil
4 rashers streaky bacon, chopped
1 onion, finely diced
1/2 red cabbage, finely sliced
1/4 cup brandy
1/2 cup water
1/4 cup cider vinegar
2 tablespoons brown sugar
Salt/pepper

250ml good quality red wine jus

4 x L’Authentique Confit Duck Legs

  1. Heat the butter and oil in a large heavy based pan over a medium heat.
  2. Add the bacon and cook until crisp
  3. Reduce the heat and add the onion. Cook stirring until the onion has softened
  4. Add the brandy, increase the heat and allow to bubble up (you can flame it if you’re feeling brave!!)
  5. Tip in the cabbage and stir to combine. Pour over the water, reduce the heat to simmer, cover and cook for 20 minutes
  6. Pour over the cider vinegar and stir through the brown sugar. Cook for another 15 minutes.
  7. While the cabbage is cooking, heat a frying pan over a high heat and cook the duck (having removed excess fat) until the skin is crisp and the duck heated through. Heat the jus to the manufacturer’s instructions.
  8. Serve the duck with the cabbage and jus, with crisp roast potatoes alongside.

 

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