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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.

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