76
      Friday
      77 / 57
      Saturday
      80 / 69
      Sunday
      79 / 61

      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


      Ingredients:


      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


      thyme


      oregano


      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.

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER