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duck leg confit with mashed potatoes, roasted carrots and parsnips on a white dinner plate

Braised Duck Leg & Gastrique

potato-parsnip puree, beets, carrots & apples

STARS

Pair tender braised duck leg is with a rich potato-parsnip purée, roasted carrots, yellow beets, and fresh apple, all tossed with ground pistachios and rosemary. A slightly tart gastrique sauce balances the richness of the duck and the sweetness of the root vegetables.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  15 hours
Active Time:  1 hour and 30 minutes
Ingredients

Duck Confit

  • 2 tablespoons salt
  • 3 garlic cloves
  • 1 tablespoon juniper berries
  • 1 teaspoon allspice
  • 2 pounds duck legs, skin-on
  • 2 cups duck fat

Roasted Carrots and Beets

  • 5 large carrots, cut into 1-inch pieces
  • 3 golden beets, cut into wedges
  • 3 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh rosemary

Roasted Apples

  • 2 granny smith apples, cut into 1/4-inch wedges
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cinnamon

Gastrique

  • 1 1/2 cups chicken stock
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sherry vinegar

Potato-Parsnip Purée

  • 1 pound Yukon potatoes, diced
  • 1 pound parsnips, cut into 1-inch pieces
  • 1 cup heavy cream, plus more as necessary
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon white pepper, to taste

Serving

  • 1/4 cup chopped pistachios
  • 2 scallions, minced
Directions
1
In a blender or food processor, purée the salt, garlic, juniper and allspice until smooth.
2
Rub the duck with the spice paste, cover and cure overnight in the fridge.
3
Preheat the oven to 300°F.
4
Rinse the spice rub off of the duck and place skin side up in a deep baking dish. Cover with duck fat. Roast for 2-3 hours, or until the meat is fall-off-the-bone tender. If the duck is browning too much, cover the pot.
5
Remove the duck from the fat and set on a wire rack to drain for 30 minutes.
6
Increase the oven to 400°F.
7
On a baking sheet, toss the carrots and beets with the oil, salt, pepper and rosemary. Roast for 10-15 minutes, until tender.
8
On a separate baking sheet, toss the apples with the oil, salt, pepper and cinnamon. Roast for 8-10 minutes, until soft but not mushy.
9
In a saucepan, bring the chicken stock to a simmer and reduce by 2/3.
10
In a second small saucepan, heat the sugar over medium-low heat until caramelized, reducing the heat as needed and swirling the pan to avoid burning. Whisk in the red wine vinegar, salt and pepper and bring to a simmer. Simmer until reduced to a syrupy consistency.
11
Add the vinegar-sugar syrup to the reduced chicken stock, along with the sherry vinegar. Return to a simmer. Season to taste.
12
To make the purée, add the potatoes and parsnips to a large pot and cover with cold water by 2 inches. Bring to a simmer and cook until soft, about 10-15 minutes. Drain and return to the pot. Add the cream and return to a simmer. Turn off the heat. Use an immersion blender to purée until smooth. Add the butter and whisk until the butter is melted and the purée is light and fluffy, adding more cream if necessary. Season to taste.
13
Place the duck on a baking dish and return to the oven to crisp up the skin for 5-10 minutes.
14
Divide the potato-parsnip purée, duck confit and roasted apples between plates. Top with gastrique, pistachios and scallions.

Braised Duck Leg & Gastrique

potato-parsnip puree, beets, carrots & apples

STARS

Pair tender braised duck leg is with a rich potato-parsnip purée, roasted carrots, yellow beets, and fresh apple, all tossed with ground pistachios and rosemary. A slightly tart gastrique sauce balances the richness of the duck and the sweetness of the root vegetables.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  15 hours
Active Time:  1 hour and 30 minutes
Servings:  4

Ingredients

Duck Confit

  • 2 tablespoons salt
  • 3 garlic cloves
  • 1 tablespoon juniper berries
  • 1 teaspoon allspice
  • 2 pounds duck legs, skin-on
  • 2 cups duck fat

Roasted Carrots and Beets

  • 5 large carrots, cut into 1-inch pieces
  • 3 golden beets, cut into wedges
  • 3 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh rosemary

Roasted Apples

  • 2 granny smith apples, cut into 1/4-inch wedges
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cinnamon

Gastrique

  • 1 1/2 cups chicken stock
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sherry vinegar

Potato-Parsnip Purée

  • 1 pound Yukon potatoes, diced
  • 1 pound parsnips, cut into 1-inch pieces
  • 1 cup heavy cream, plus more as necessary
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon white pepper, to taste

Serving

  • 1/4 cup chopped pistachios
  • 2 scallions, minced

Directions

1
In a blender or food processor, purée the salt, garlic, juniper and allspice until smooth.
2
Rub the duck with the spice paste, cover and cure overnight in the fridge.
3
Preheat the oven to 300°F.
4
Rinse the spice rub off of the duck and place skin side up in a deep baking dish. Cover with duck fat. Roast for 2-3 hours, or until the meat is fall-off-the-bone tender. If the duck is browning too much, cover the pot.
5
Remove the duck from the fat and set on a wire rack to drain for 30 minutes.
6
Increase the oven to 400°F.
7
On a baking sheet, toss the carrots and beets with the oil, salt, pepper and rosemary. Roast for 10-15 minutes, until tender.
8
On a separate baking sheet, toss the apples with the oil, salt, pepper and cinnamon. Roast for 8-10 minutes, until soft but not mushy.
9
In a saucepan, bring the chicken stock to a simmer and reduce by 2/3.
10
In a second small saucepan, heat the sugar over medium-low heat until caramelized, reducing the heat as needed and swirling the pan to avoid burning. Whisk in the red wine vinegar, salt and pepper and bring to a simmer. Simmer until reduced to a syrupy consistency.
11
Add the vinegar-sugar syrup to the reduced chicken stock, along with the sherry vinegar. Return to a simmer. Season to taste.
12
To make the purée, add the potatoes and parsnips to a large pot and cover with cold water by 2 inches. Bring to a simmer and cook until soft, about 10-15 minutes. Drain and return to the pot. Add the cream and return to a simmer. Turn off the heat. Use an immersion blender to purée until smooth. Add the butter and whisk until the butter is melted and the purée is light and fluffy, adding more cream if necessary. Season to taste.
13
Place the duck on a baking dish and return to the oven to crisp up the skin for 5-10 minutes.
14
Divide the potato-parsnip purée, duck confit and roasted apples between plates. Top with gastrique, pistachios and scallions.