Duck Confit with Olive & Red Onion Marmalade
Serve the duck confit with the marmalade, crispy potatoes and vegetables.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 6:0 hours |
- Cook Time : 3:40 hours
1 duck, quartered or 4–6 duck leg portions (also known as Marylands)
2 red onions, sliced
2 Tbsp (30 ml) tapenade
about 24 black olives, pitted
4 Tbsp (60 ml) brown sugar
4 Tbsp (60 ml) balsamic vinegar
Confit (this is time consuming)
Sprinkle coarse salt over the bottom of a ceramic dish and lay the duck portions onto the salt. If all the portions fit into the dish in one layer, sprinkle the meat moderately with more coarse sea salt. If all the portions don’t fit in one layer, sprinkle the first layer with salt, place a second layer of portions on top and sprinkle with salt. Cover and allow to stand for 6 hours (or overnight).
Preheat the oven to 140 °C.
Rinse the duck portions under cold water and pat dry. Place in an oven dish and cover with foil. Slow roast for 3 hours.
Remove from the oven and leave the duck in the refrigerator to chill in the fat and the aspic for a few hours or up to a day
Preheat the oven to 220 °C.
Scrape the fat off the duck and place the portions onto a roasting rack over a roasting dish. Place in the oven and roast for 20–30 minutes until crisp.
Sauté the onion in a little olive oil until soft. Add all of the remaining ingredients and cook in an open frying pan over moderate heat for roughly 20 minutes to reduce the marmalade until sticky. Keep to one side and bring to room temperature.
Serve the duck confit with the marmalade, crispy potatoes and vegetables of your choice. (I love wilted baby spinach with this.)
Tip: It is best to slow cook the duck a day in advance so that the duck can chill in the refrigerator overnight to allow the portions to cool in the fat.