Duck Confit with Roasted Asparagus and Creamer Potatoes

Succulent duck confit with earthy vegetables cooked in the rendered fat and drizzled with a balsamic reduction. Pair with a tannic Pinot Noir. This recipe will easily serve a family of 4.

Author

Melissa B.

Prep Time: 24:15

Recipe Time: 48:15

Temperature : 155.5F / 68.6C

Ingredients

• 8 domestic duck legs. If using wild, you may need to add duck fat.
• 4 tablespoons kosher salt
• 1 tablespoon paprika
• 1/2 tablespoon cumin
• Cloves of 1 head of garlic
• 1.5 lbs creamer potatoes
• 1 lb asparagus
• 2 teaspoons Himalayan salt
• Fresh rosemary sprigs
• Balsamic glaze

Directions

1. Combine kosher salt, paprika and cumin.
2. Rub duck legs in salt mixture and let it marinate for 3-24 hours.
3. Rinse ducks legs and package. I like to package them in bags of 2. Add a couple cloves of garlic and a fresh sprig of rosemary, then seal.
4. At this point you will cook with the sous vide at 155.5 for 26 hours.
5. Once your 24 hours are up, remove duck legs from packaging reserving the cooking liquid.
6. Place quarted creamer potatoes and halved asparagus in a roasting dish. Pour reserved duck fat over your vegatables. Sprinkle with Himalayan salt and mix.
7. Roast vegetables at 375 for 25-30 minutes or until potatoes begin to brown and crisp. Stir occasionally.
8. Turn the oven up to 425 and place the duck legs on a cooling rack in a baking sheet. Roast for 15-25 until the skin browns and crisp.

Finishing Steps

1. Plate your veggies, drizzle with a balsamic glaze and top with your freshly crisped duck legs.