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Duck Confit

Course Main Dishes, Protein Rich
Cuisine French
Keyword allspice berries, baby spinach, balsamic vinegar, butter, dijon mustard, dried parsley, dried rosemary, duck legs, garlic, garlic cloves, gourmet, peppercorns, prairie farms, Prairie Farms Sour Cream, Prairie Farms Unsalted Butter, salt, savory, sea salt, sour cream, Spring Mix, Spring Mix Salad, tomato paste, Unsalted Butter, yellow onion
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 4 servings

Ingredients

Duck legs

  • 1 Tbsp sea salt
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried parsley
  • 1 Tbsp allspice berries
  • 1/2 Tbsp peppercorns
  • 4 duck legs large
  • 1 yellow onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 Boxes (1 lb) Prairie Farms unsalted butter melted

Duck Sauce

  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tomato paste
  • 1 Cup Prairie Farms sour cream

Garnish

  • 1 Cup Spring Mix Salad Fresh

Instructions

Duck legs

  • Crush all sea salt and spices together. Wipe duck with paper towel and pat dry, then rub spice mixture over duck. Let sit for 20 min at room temperature.
  • Put duck in a slow cooker. Add finely chopped onion and garlic, then pour butter over meat. Cover and cook on low for 6 hours.
  • Strain out cooking juices. Cool quickly so fat solidifies and broth separates. Remove fat with a spoon and save broth for sauce.

Duck Sauce

  • Bring about 1/2 cup broth to a pan and simmer on low, stir in balsamic vinegar, mustard and tomato paste. Add sour cream.

Garnish

  • Garnish duck legs with sauce and sprinkle with spring mix salad and serve.