Bon Appetit it's Duck Confit

Chef Phil Murray makes delicious Duck Confit.

In this week's edition of Cooking with Phil, Chef Phil Murray makes Duck Confit.

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

bouquet garni



bay leaves

1/4 cup of tomato paste

3 cups water

fresh asparagus

fresh Brussels sprouts

fresh carrots

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.