duck “confit” with spiced honey (anatra “confit” al miele speziato)

duck “confit” with spiced honey (anatra “confit” al miele speziato)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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



Introduction

This unconventional confit uses sunflower oil in lieu of several cups of duck fat to produce a lighter dish. Though you need to start a day or two in advance and cooking time is long, there is very little active time involved.

http://lacucinaitalianamagazine.co
m/recipe/anatra_confit_al_miele_speziato This unconventional confit uses sunflower oil in lieu of several cups of duck fat to produce a lighter dish. Though you need to start a day or two in advance and cooking time is long, there is very little active time involved.

http://lacucinaitalianamagazine.co
m/recipe/anatra_confit_al_miele_speziato
Number of Servings: 4

Ingredients

    3 tablespoons coarse sea salt, plus extra for chard
    1 small onion, roughly chopped
    2 celery stalks, roughly chopped
    3 garlic cloves, smashed
    2 bay leaves, torn
    1 teaspoon whole black peppercorns
    4 duck legs with thigh, skin-on
    2 tablespoons sunflower oil
    3 tablespoons extra-virgin olive oil
    12 medium cipollini onions, peeled and quartered
    ¼ cup vegetable broth
    ⅓ cup wildflower or other mild honey
    ¼ teaspoon saffron powder
    ¼ teaspoon cinnamon
    Freshly ground black pepper
    1 (1-pound) bunch Swiss chard, center ribs discarded, leaves coarsely chopped

Directions

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.