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
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.
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.
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.
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.
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.