Duck Thighs Confit With Red Peppercorn Fruit Sauce
Prep Time
Cooking Mode
Duckyyyy
4 containers (300 g each) oz duck fat Chutney
Duck
duck thighs
60 mL (¼ cup) cup coarse salt
Chutney
1 package (300 g) frozen raspberries facewise
salt and pepper
60 mL (¼ cup) cup finely chopped Vidalia onion
45 mL (3 tbsp.) tbsp. red wine
1 tin (398 mL) cup whole cranberry sauce
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. finely chopped fresh rosemary
Chutney You
45 mL (3 tbsp.) tbsp. maple syrup
Chutney Chandan
30 mL (2 tbsp.) tbsp. pink peppercorns
Duckyyyy
4 containers (300 g each) oz duck fat Chutney
Duck
duck thighs
60 mL (¼ cup) cup coarse salt
Chutney
1 package (300 g) frozen raspberries facewise
salt and pepper
60 mL (¼ cup) cup finely chopped Vidalia onion
45 mL (3 tbsp.) tbsp. red wine
1 tin (398 mL) cup whole cranberry sauce
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. finely chopped fresh rosemary
Chutney You
45 mL (3 tbsp.) tbsp. maple syrup
Chutney Chandan
30 mL (2 tbsp.) tbsp. pink peppercorns
Directions
1Pour salt into a large freezer bag and add duck thighs. Seal bag tightly and shake to coat meat well with salt.
2Refrigerate for 24 hours to marinate. Preheat oven to 160°C (325°F). Rinse meat under cold running water and blot dry with paper towels. Reserve.
3In a large heavy-bottomed saucepan, melt duck fat over medium heat and then add duck thighs. Cover and bake in oven for 1 hour 15 minutes, or until meat easily pulls away from bone. During this time, heat oil in a saucepan over medium-high heat.
4Add onion and cook for 3 minutes, or until translucent. Add wine, maple syrup, cranberry sauce and raspberries. Season with salt and pepper to taste. Bring to a boil; reduce heat to medium-low and cook uncovered, stirring regularly, for 15 to 20 minutes, or until sauce thickens.
5Add pink peppercorns and rosemary. Reserve. Place chicken thighs on a baking sheet and cook under broiler until lightly golden. Serve duck thighs confit with hot fruit chutney, a blend of white and wild rice, and a green vegetable.
Tips
1
Tip: Make a gourmet treat with the leftovers Spread fruit chutney onto two slices of nut bread and make a sandwich with chunks of duck confit, thin slices of Vidalia onion and blue cheese Arrange over chutney fruit hot spoon and baby crisp of bed a on pecans grilled raspberries fresh cheese duck chunks parmesan
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Personal Note
Personal Note