Duck Leg Confit with Pumpkin Purée and Charred Onions.

Servings: 4

Prep Time: 24 hours for curing (optional but recommended)

Cooking Time: 4 hours

The richness of Duck Leg Confit, perfectly complemented by the smooth, sweet notes of Pumpkin Purée and the smoky depth of Charred Onions. This dish is a perfect blend of flavours and textures, each component enhancing the others to create a memorable dining experience. Ideal for a cozy dinner or a festive occasion, this recipe promises to impress with its elegant presentation and complex layers of taste.

Ingredients

For the Duck Confit:

• 4 duck legs

• 4 tablespoons salt

• 2 teaspoons freshly ground black pepper

• 4 cloves garlic, smashed

• 4 sprigs of thyme

• 2 bay leaves

• Duck fat, enough to cover the duck legs

  For the Pumpkin Purée:

• 1 small pumpkin, peeled and cubed (about 2 cups)

• 2 tablespoons unsalted butter

• Salt and pepper, to taste

• Pinch of nutmeg

• For the Charred Onions:

• 2 large onions, peeled and sliced into thick rings

• 2 tablespoons olive oil

• Salt and pepper, to taste

Method

1. Cure the Duck Legs (Optional): The day before cooking, rub the duck legs with salt, pepper, garlic, thyme, and bay leaves. Cover and refrigerate for 24 hours to cure.

2. Cook the Duck Confit: Preheat your oven to 275°F (135°C). Rinse the cure off the duck legs and pat dry. Place the legs in a single layer in a deep baking dish. Cover completely with duck fat. Cover the dish with foil and bake for about 3-4 hours, until the meat is very tender.

3. Prepare the Pumpkin Purée: While the duck is cooking, boil the pumpkin cubes in salted water until tender, about 20 minutes. Drain well and purée in a food processor with butter, salt, pepper, and nutmeg until smooth. Adjust the seasoning to taste.

4. Char the Onions: Heat a grill pan or skillet over high heat. Toss the onion rings with olive oil, salt, and pepper. Grill until charred and tender, turning occasionally, about 10 minutes.

5. Serve: Place a generous spoonful of pumpkin purée on each plate. Top with a duck leg confit and arrange the charred onions around the duck. Optionally, drizzle with a bit of the fat from the confit for added richness.

Chef Brooke Silk’s Notes

• Duck Fat: If you don't have enough duck fat to cover the legs, you can supplement with olive oil. However, using all duck fat will give the most flavorful result.

• Pumpkin Substitute: If fresh pumpkin is not available, butternut squash makes an excellent substitute for the purée.

• Resting the Duck: Let the duck rest for a few minutes after removing it from the oven. This will make the meat even more tender.

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