It’s duck confit day, yippee! Hello to our cult followers and hello to our first time duck-confit-ers! Tonight you’ve got two options for your duck reheat process, (different strokes for different folks) however we will admit we are totally on team option #2. It helps get that duck skin crispy as heck and the end result will melt in your mouth. You do you, though, it’s gonna be TOTALLY delish whichever road you take (we mean it, our culinary team crushed it, as usual…) Our other helpful hints would be if you’ve got one of those newfangled air fryer gadgets, the potatoes would crisp right up in there—oh, and don’t forget that cherry gastrique on your duck later! It’s like the cranberry sauce on Thanksgiving, an absolute MUST.
What’s in your bag:
- Lemon + peppercorn cured duck leg
- Green beans
- Duck fat roasted potatoes
- Cherry gastrique
What you’ll need from home:
- Aluminum foil lined sheet tray
- Cast iron pan/non-stick pan (for duck option #2)
Total prep time: 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 cast iron skillet or non-stick pan, and add 2-3 TBSP of 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 gastrique onto your duck, and ATTACK! Quack.
That’s it! Dinner solved, dinner served. #weareWECO