Duck Confit over Beans with Spring Onion, Kale Salad | SpiceTribe
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Duck Confit over Beans with Spring Onion, Kale Salad

  • Prep Time Prep: 20 Mins
  • Cook Time Cook: 240 Mins
  • Serves Serves: 4-6
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Duck Confit over Beans with Spring Onion, Kale Salad

Chef notes

Duck confit is rich a luxurious recipe of French origin, originally used to preserve meat. The initial salt cure followed by the slow and low cook submerged in fat results in a meal that can last a few weeks and up to a month in the fridge but I doubt these will last that long. I also enjoy shredding the meat off the bone before crisping it up in the broiler to make duck carnitas tacos! Our Marrakesh Sitar blend is a perfect match for duck containing warm spices and orange zest. The quick and easy salad I made for this recipe contains a splash of the cooking fat with freshly squeezed lemon juice to brighten it all up. This salad is so simple that it is crucial to follow your own palate if it needs more salt, acid or fat. Hope you enjoy this meal on your next special occasion.

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Ingredients

  • Prep time Prep time: 20 Mins
  • Cook time Cook time: 240 Mins
  • Total time Total time: 260 Mins
  • Serves Serves: 4-6
  • 6 duck legs
  • 23.2 g salt
  • 2 Tbsp Marrakesh Sitar
  • 1 Tbsp Late Harvest Black Peppercorns
  • .5 Tbsp Pimenton De La Vera
  • 1 Tsp Coriander seeds
  • 55 g fresh ginger in large chunks
  • 2 heads of garlic, cut in half
  • 2 oranges, slices
  • 3-4 cups of lard or ghee
  • Beans and Salad

  • Braised beans cooked simply in water with onions and garlic until tender
  • 1 bunch of kale, sliced thin without stem
  • 2 spring onions, sliced thin
  • Marcona almonds
  • 1 lemon
Late Harvest Black Peppercorns

Late Harvest Black Peppercorns

$10
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Steps

Step 1 -

Season the duck legs the day before you plan to cook with salt and Marrakesh Sitar

Step 2 -

Day of cook, preheat oven to 225F.

Step 3 -

Add the duck legs to your Dutch oven or roasting pot.

Step 4 -

Add the rest of the ingredients up until lard to the pot with the duck legs.

Step 5 -

Roast for 3-4 hours or until tender. Check after 3 hours as you don’t want the meat to fall off the bone but easily pulled off.

Step 6 -

Let cool and prepare your sides.

Step 7 -

Mix spring onions and kale with a tsp of the duck fat and juice from 1 lemon and season to taste.

Step 8 -

Remove duck legs from the fat.

Step 9 -

Turn oven on broil or heat a sauté pan with some of the fat and sear or broil skin side for about 5-7 minutes or until crispy

Step 10 -

Serve crispy duck leg over beans and salad and sprinkle with crush marcona almonds.

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