What To Serve With Duck Confit 7 Best Side Dishes Recipes
DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
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6 BEST SIDES TO SERVE WITH DUCK CONFIT (UPDATED 2023)
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Category SidesCalories 706 per serving
- Mashed Potatoes. Take indulgence to the next level by pairing duck confit with some creamy, buttery, and uber-flavorful mashed potato. Light and fluffy, these are quite filling and help set the tone for your whole meal.
- Crispy Roasted Potatoes. If mashed potatoes aren’t your thing, going for a crunchy and crispy texture might be more for you. If this is the case, crispy roasted potatoes are a match made in heaven with duck confit, especially when you cook it right.
- Pea Puree. Recreate the fine dining experience of your dreams by using pea puree along with your duck confit instead of the usual mashed potatoes. The green color of the puree is vibrant and pops nicely against the equally lovely golden brown color of the duck.
- Duck Fat Rice. Duck confit is already about indulgence and flavor. Duck fat has tons of flavor, all the more making it every bit as tasty. Putting this onto your rice, however, elevates the nuttiness and mild taste of rice into a more magical experience.
- French Lentil Ragout. One of the traditional sides for duck confit, or just about any French dish for that matter, is lentil ragout. These are essentially braised lentils that are cooked until perfection in flavorful stock, allowing the lentils to absorb the aromatics and flavor.
- Frisee Salad. There’s no denying that duck confit can be undoubtedly rich. Balance this out with some frisee salad instead. Made out of some curly endives, these green leaves are bursting with flavor and are equally complex.
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