In this week's edition of Cooking with Phil, Chef Phil Murray makes Duck Confit.
1 whole duck
4 Tbls. cracked black pepper
2 Tbls. sea salt
1 chopped carrot
2 stalks chopped celery
1 rough chopped onion
1/4 cup of tomato paste
3 cups water
fresh Brussels sprouts
Cut whole duck in quarters. Season it with black pepper and sea salt. Place duck in a covered sauce pan and bake for 2 1/2-3 hours until the meat falls off the bone.
Once cooked, take the bone out of the duck and place the cooked bones in a pot with 1 chopped carrot, 2 stalks of chopped celery, 1 rough chopped onion, bouquet garni, thyme, oregano and bay leaves.
Take 1 cup of tomato paste and add 3 cups of water and simmer over low heat for 2 hours.
Strain the stock and reduce by half.
When you serve duck pour sauce on the side to go with the duck. Garnish with fresh asparagus, Brussels sprouts and carrots.