duck “confit” with spiced honey (anatra “confit” al miele speziato)
- Number of Servings: 4
Ingredients
3 tablespoons coarse sea salt, plus extra for chard1 small onion, roughly chopped2 celery stalks, roughly chopped3 garlic cloves, smashed2 bay leaves, torn1 teaspoon whole black peppercorns4 duck legs with thigh, skin-on2 tablespoons sunflower oil3 tablespoons extra-virgin olive oil12 medium cipollini onions, peeled and quartered¼ cup vegetable broth⅓ cup wildflower or other mild honey¼ teaspoon saffron powder¼ teaspoon cinnamonFreshly ground black pepper1 (1-pound) bunch Swiss chard, center ribs discarded, leaves coarsely chopped
Sprinkle 1½ tablespoons coarse salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the chopped onion, celery, garlic, bay leaves and peppercorns in the container. Arrange duck over mixture, then sprinkle with remaining 1½ tablespoons coarse salt, chopped onion, celery, garlic, bay leaves and peppercorns. Cover and refrigerate for 1 to 2 days.
Heat oven to 275º. Brush salt and seasonings off duck. Arrange duck skin-side up in a single snug layer in a high-sided baking dish or ovenproof saucepan. Drizzle with sunflower oil and place in oven. Cook until duck is tender and can be easily pulled from the bone, about 3 hours. Remove duck from oven; increase heat to 400º. Drain duck from fat and transfer, skin-side up, to a roasting pan; set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cipollini onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Add broth and cook, stirring occasionally, until onions are tender and broth has evaporated, about 8 minutes more. Remove from heat and set aside.
In a medium saucepan, combine honey, saffron, cinnamon and pinch pepper; heat over medium heat until glaze is warm to the touch; reduce heat to low. Brush duck with glaze, place in oven and roast, brushing with glaze every 5 minutes, for 15 minutes.
Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chard and pinch salt; cook, stirring, until chard is cooked through and wilted, about 3 minutes. Serve duck with onions and chard.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODFROMD.
Heat oven to 275º. Brush salt and seasonings off duck. Arrange duck skin-side up in a single snug layer in a high-sided baking dish or ovenproof saucepan. Drizzle with sunflower oil and place in oven. Cook until duck is tender and can be easily pulled from the bone, about 3 hours. Remove duck from oven; increase heat to 400º. Drain duck from fat and transfer, skin-side up, to a roasting pan; set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cipollini onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Add broth and cook, stirring occasionally, until onions are tender and broth has evaporated, about 8 minutes more. Remove from heat and set aside.
In a medium saucepan, combine honey, saffron, cinnamon and pinch pepper; heat over medium heat until glaze is warm to the touch; reduce heat to low. Brush duck with glaze, place in oven and roast, brushing with glaze every 5 minutes, for 15 minutes.
Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chard and pinch salt; cook, stirring, until chard is cooked through and wilted, about 3 minutes. Serve duck with onions and chard.
Number of Servings: 4
Recipe submitted by SparkPeople user FOODFROMD.
Nutritional Info Amount Per Serving
- Calories: 466.8
- Total Fat: 27.2 g
- Cholesterol: 102.4 mg
- Sodium: 5,279.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.8 g
- Protein: 25.1 g
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