Duck Confit

Confit leg quarter, roasted golden beets, hot slaw, five-spice demi

Duck Confit: Prep Time 20-25 minutes 

• The duck leg is fully cooked.  It can be reheated by placing it in a pot of barely simmering water for 15 to 20 minutes. 
• Once heated, remove the duck from the bag and allow the accumulated juices to drain. 
•  If you want the skin to crisp, remove the cold duck leg from the bag. 
• Do not bother to wipe it off. 
• Place the duck, skin side up, on a foil-lined small sheet pan or baking dish. 
• Put it in a preheated 450-degree oven and roast for 15 to 20 minutes, until hot and browned. 
• Let five-spice demi sit out until it is room temperature. 
• The beets and the slaw can also be reheated by placing in a pot of barely simmering water for 10 to 15 minutes until hot. 
• Once everything is heated, place the beets on a dinner plate a bit off-center. 
• Place the slaw next to the cabbage. 
• Lean the duck leg against the cabbage with the leg bone sticking up as vertically as possible. 
• Drizzle the five-spice demi over the duck, vegetables, and plate in a circular motion or in whatever design strikes your mood. 
• Enjoy! 

Single Serving

Allergens: None