(NC) Indulge in the rustic sophistication of duck confit with honey and rosemary, a French delight that brings the heartwarming tastes of the southwest to your table. This sumptuous dish is a perfect centerpiece for gatherings, whether you’re hosting an intimate dinner or a festive family feast. Tender duck meat, infused with a luscious honey and rosemary sauce, complements the crispy roasted potatoes.
French Duck Confit with Honey and Rosemary
Prep time: 20-30 minutes
Cook time: 2 hours
Makes: 4 servings
- 4 whole confit duck legs
- 2 tbsp (30 ml) duck fat
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- ½ cup (125 ml) red wine
- 1 cup (250 ml) honey
- 2 tsp (10 ml) soy sauce
- 2 sprigs fresh rosemary
- 2 cloves garlic, skin on, lightly crushed
- 8 large potatoes, skin on
- 12 baby potatoes, skin on
- ½ cup (125ml) fresh parsley, chopped
- Salt and pepper, to taste
- Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the duck fat and confit duck legs, browning them on all sides for approximately 5 to 7 minutes. Remove and set aside.
- In the same pot, add the onion, garlic, carrots and celery. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the red wine and let it reduce by half; around 5 to 7 minutes.
- Add the honey, soy sauce, rosemary sprigs and crushed garlic cloves to the pot. Stir and bring the mixture to a gentle simmer. Let it infuse for 10 minutes.
- Return the duck legs to the pot, ensuring they are submerged in the sauce. Cover and let the mixture cook over low heat for 1½ to 2 hours until the meat becomes tender and easily falls off the bone.
- Carefully remove the duck legs from the sauce and shred the meat using a fork. Return the shredded meat to the sauce and mix well.
- While the duck is cooking, preheat your oven to 375°F (190°C). Cut the large potatoes in half lengthwise. Place these potatoes, cut side down, in a large oven-safe skillet with the melted duck fat. Cook for 5 minutes until they take on a light golden hue. Transfer the skillet to the oven and roast the potatoes for 15 minutes, until they are crisp and golden.
- In a large pot of salted boiling water, cook the baby potatoes until tender, approximately 15 minutes. Drain.
- Once the duck is ready, arrange the roasted potatoes on a serving platter. Sprinkle them with fresh parsley, salt and pepper.
- Serve the duck meat and sauce over the roasted potatoes.
- Place the baby potatoes alongside the duck and roasted potatoes.
- Garnish with chopped fresh parsley.
Pair with a robust red wine and immerse yourself in the rich flavours and traditions of France. Learn about exquisite villa getaways in France and other locales at hostedvillas.com.