HELLOOOO WECO-ers! Happy duck confit day! We’re here to help you with every step of this reheatin’ process. The hard part is done for you: the two day curing process infusing the duck with lemon and herbs, and the multi-hour confit escapade. Now for the reheat process of your choice! We will admit that for the duck we are partial to option #2, on the stovetop, but the oven works too. After this duck is warm and toasty, the meat will literally melt in your mouth. The Calabrian chilis that season the green beans add a zesty flare, and the potatoes, well, they speak for themselves. Don’t forget the cherry compote on the duck, it’s like the cranberry sauce at Thanksgiving…essential!
What’s in your bag:
- Lemon + peppercorn cured duck leg
- Green beans
- Duck fat roasted potatoes
- Cherry compote
What you’ll need from home:
- Aluminum foil lined sheet tray
- Cast iron pan/non-stick pan (for duck option #2)
- Saute pan
Total prep time: 10-15 minutes
- 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 your duck leg 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 leg over to warm the flesh side for another 3-4 minutes. The meat should start to pull away from the bone when done!
The Green Beans + Roasted Potatoes
- Place your potatoes on one side of an aluminum foil-lined sheet tray and bake at 400F for 7-9 minutes.
- Remove from the oven carefully, and place your green beans on the other side. Place back in the oven for 4-5 minutes or until warmed through.
Place the scrumptious trio of duck, green beans, and potatoes on your plate, dollop the cherry compote onto your duck, and ATTACK! Quack.
That’s it! Dinner solved, dinner served. #weareWECO