Duck Leg Confit with Potato Gratin and Cherry Sauce

Name: Duck Leg Confit with Potato Gratin and Cherry Sauce
Total time: 20 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 duck legs; 2 tablespoons kosher salt; 1 teaspoon black peppercorns, lightly crushed; 2 garlic cloves, smashed; 1 teaspoon fresh thyme leaves; 1 bay leaf; 2 cups (about 400 g) duck fat; Butter, for greasing; 2 large russet potatoes, peeled and thinly sliced; 1 cup (240 ml) heavy cream; 1/2 cup (120 ml) whole milk; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1/2 cup (50 g) grated Gruyere cheese; 1 cup (150 g) fresh or frozen pitted cherries; 1/2 cup (120 ml) red wine; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 teaspoon fresh thyme leaves, plus extra to garnish; 1 tablespoon unsalted butter

Wassafatouma

Recipe Contributor

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20 mins

2 Servings

Duck confit is made by curing duck legs overnight, then cooking them slowly in duck fat until the meat is meltingly tender; a final sear crisps the skin. Here it is paired with a garlicky Gruyere potato gratin and a glossy cherry and red wine sauce that cuts through the richness. It is a special-occasion meal for two that is mostly hands-off.

Duck Leg Confit with Potato Gratin and Cherry Sauce

Preparation Steps

1Step 1

The day before, rub the duck legs all over with the salt, peppercorns, garlic, thyme and bay leaf. Cover and refrigerate for at least 12 hours.

2Step 2

Heat the oven to 250°F (120°C). Rinse the cure off the duck, pat the legs very dry and place them snugly in a small ovenproof dish. Melt the duck fat, pour it over so the legs are submerged, and bake for 2 1/2 to 3 hours, until the meat is very tender and pulls easily from the bone.

3Step 3

About 1 hour before the duck is ready, start the gratin. Warm the cream, milk, garlic, salt, pepper and nutmeg in a saucepan until steaming. Layer the potato slices in a buttered baking dish and pour the warm cream over them.

4Step 4

Scatter the Gruyere on top and bake at 375°F (190°C) for about 45 minutes, until golden and bubbling and a knife slides easily through the potatoes. If your oven only fits one dish, bake the gratin after the duck comes out.

5Step 5

For the sauce, simmer the cherries, red wine, balsamic vinegar, honey and thyme in a small saucepan for 10 to 15 minutes, until reduced and lightly syrupy. Take it off the heat and stir in the butter until glossy.

6Step 6

Lift the duck legs out of the fat and let the excess drip off. Sear them skin-side down in a dry skillet over medium heat for 4 to 5 minutes, until the skin is deep golden and crisp, and the meat is hot through.

7Step 7

Plate each duck leg with a portion of gratin, spoon the cherry sauce over the duck and garnish with thyme.

Tips & Variations

Strain and refrigerate the used duck fat; it is excellent for roasting potatoes and keeps for several weeks in the fridge.
If duck fat is hard to find, you can top it up with a neutral oil, and the cherry sauce works with port or pomegranate juice instead of wine.
Cooked duck legs can be stored submerged in their fat in the fridge for up to 4 days; crisp them in a skillet until steaming hot before serving.

Duck Leg Confit with Potato Gratin and Cherry Sauce

Preparation Steps

Tips & Variations

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