Duck Confit , Cabbage & Peppercorn Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 300°F (150°C).
• STEP 2.Season the duck legs with salt, pepper, and thyme.
• STEP 3.Place the duck legs in a baking dish and cover with duck fat.
• STEP 4.Cover the dish with foil and bake for 2-3 hours, until the duck is tender and the meat easily falls off the bone.
• STEP 5.While the duck is cooking, prepare the cabbage by slicing it thinly and sautéing it in butter until it is tender.
• STEP 6.To make the peppercorn sauce, melt butter in a saucepan and add crushed peppercorns.
• STEP 7.Cook for a few minutes until fragrant, then add flour and cook for another minute.
• STEP 8.Gradually whisk in chicken broth and cream, and simmer until the sauce thickens.
• STEP 9.Once the duck is cooked, remove it from the fat and crisp the skin in a hot skillet.
• STEP 10.Serve the duck confit on a bed of sautéed cabbage and drizzle with the peppercorn sauce.

Cooking Tips

• Make sure to use enough duck fat to completely cover the duck legs while cooking.
• You can save the leftover duck fat for future use.
• For extra flavor, marinate the duck legs in the salt, pepper, and thyme mixture overnight before cooking.
• If you don't have duck fat, you can use a combination of duck fat and vegetable oil.
• To crisp the duck skin, place it skin-side down in a hot skillet and cook until golden and crispy.

Storage and Serving

• Leftover duck confit can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the duck in a hot oven or skillet until warmed through.
• Serve the duck confit with sautéed cabbage and peppercorn sauce for a delicious and elegant meal.