Description
A rich and flavorful duck confit served with a sweet and tangy blackberry-port reduction.
Ingredients
Scale
- 4 duck legs
- 2 cups duck fat
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup blackberries
- 1 cup port wine
- 1 tablespoon honey
- 1 teaspoon fresh thyme
Instructions
- Preheat the oven to 225°F (107°C).
- Season the duck legs with salt and black pepper.
- Submerge the duck legs in duck fat and slow-cook in the oven for about 2-3 hours until tender.
- In a saucepan, combine blackberries, port wine, honey, and thyme.
- Simmer until reduced and thickened, about 15-20 minutes.
- Serve the duck confit topped with the blackberry-port reduction.
Notes
- Duck confit can be made ahead of time and stored in the refrigerator.
- For best flavor, allow the duck to marinate overnight before cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 leg
- Calories: 650
- Sugar: 10g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg