Duck Confit

So today is a lucky day. First off, the date is 2/2/22, which can only mean good things are coming, right? Guess so, because duck confit is on the menu this eve. This duck comes from family-run La Belle Farms in Sullivan County, New York. If we’re gonna do duck confit, we’re gonna do it right, with the good sh*t. We use the legs for duck confit because of their higher fat content, the idea is to cook them in their own fat (this was used as a form of preservation back in the day) low and slow to break down meat and make it super tender. Think melt in your mouth. Oh, and please, we beg of you, do NOT be afraid of the skin. Just eat it. You’ll like it. We swear.

What’s in your bag:

Lemon + peppercorn cured duck legs
Broccolini
Potatoes

What you’ll need from home:

Sheet tray lined with aluminum foil

OR a cast iron pan/non-stick pan

Salt n peppa
Microwave-safe bowl

Total prep time: 10 minutes

The Duck

Option #1:

Place on an aluminium foil lined sheet tray skin side up and bake at 400F for 10-12 minutes, then broil for another 1-2 to crisp skin.

Option #2 (preferred, takes a bit longer):

Pull out your 10” cast iron skillet or non-stick pan, and add 2-3 TBSP olive oil or butter. Heat on medium.
When your pan is warm, lay duck legs skin side down.
Fry and render out the skin until it is perfectly golden brown and crispy. About 2-3 minutes.
Once the skin is ready, flip the duck legs over to warm the flesh side for another 3-4 minutes. The meat should start to pull away from the bone when done!

The Broccolini and Potatoes