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.