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Duck Confit

This might surprise some people but Thursday night is actually the best part of the week. Hear us out. You’re *almost* in that weekend state of mind, but have to delay that gratification just a tiny bit. But honestly, there’s no such thing as delayed gratification when duck confit is involved. We’re here to make the best part of the week (every part of the week, really) even better! This time we’ve got a new preparation thanks to the cranberry sauce you’ll use as a glaze on the duck legs after you get them niiiiice and crispy. Dig in, and enjoy your Thursday!

What’s in your bag:

  • Duck
  • Cranberry sauce
  • Wild rice
  • Chicory salad
  • Honey lemon vinaigrette 

What you’ll need from home:

  • Aluminum foil-lined sheet tray or a nonstick skillet
  • Optional: olive oil or butter
  • Tongs
  • Microwave safe bowl
  • Mixing bowl

Total prep time: 12 minutes


The Duck

Choose your own adventure! 

#1: Stovetop (our pick): Use a cast iron or nonstick skillet and heat over medium low heat. Add a generous amount of olive oil or butter and lay the duck legs skin side down in a pan. Once the skin is crispy, flip the duck legs over to warm the other side, and then you’re good to go. 

#2: Broil: Just lay the duck legs skin side up on an aluminum foil-lined sheet tray and pop them under the broiler on low for 5-7 minutes. 

No matter which adventure you choose, the grand finale is gooping up the duck with cranberry sauce. We suggest pouring the sauce on a plate and, using tongs, dipping each leg into the sauce to goop it up. Goop it up is indeed a technical term. Okay maybe it’s not, but you get the drift —we need to coat the duck legs with the cranberry sauce!

The Wild Rice

  1. Put the rice in a microwave safe bowl. Heat for about 2 minutes, until warm. 

The Salad

  1. Put the chicory salad in a mixing bowl. 
  2. Drizzle the honey lemon vinaigrette all over and hit it with salt + pepper. Toss, toss, toss! 


That’s it! Dinner solved, dinner served. #weareWECO

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