I’m so fancy, you already know. Yes, we’re talking to you, you fancy-pants, you food connoisseur who casually noms on duck confit on a school night. Because you know how to live. It. up. These bad boys are melt-in-your-mouth perfection on a plate. They’re cooked lowwww and slowwww which yields the most tender, delicious flavor. And the skin! Possibly the best part. Not to be overlooked. Perhaps the main reason you ordered this dish? Drizzle on that cherry gastrique for some extra flavor and you’ve got a 5 star meal without leaving your house.
What’s in your bag:
- Lemon + peppercorn cured duck legs
- Cherry gastrique
- Blistered 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 aluminum 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
- Place your broccolini and potatoes on an aluminum foil-lined sheet tray and bake at 400F for 6-8 minutes.
The Cherry Gastrique
- Believe it or not, we like the microwave for this guy. Empty the rami of gastrique into a microwaveable cup or bowl.
- Zap for 30-45 seconds, stir, then pop it back in for another 20.
Place the scrumptious trio of duck, broccolini, and potatoes on your plate and top with your cherry gastrique. That stuff can go on it all – it’s that good. Now dig in!
That’s it! Dinner solved, dinner served. #weareWECO
