Duck with Shallot Confit
Type: Main Dishes
The spices and melted honey lend comforting winter flavors to the duck
Prep Time: prep 10 mins
Cooking Time: cook 30 mins
Serves: makes 6 servings
For the confit
- 8oz (225g) shallots, peeled and thickly sliced
- 2 / 3 cup honey
- 2 tbsp peeled and minced fresh ginger
- 2 / 3 cup red wine vinegar
For the duck
- 6 duck breasts
- 1 tbsp honey
- 1 / 2 tsp Asian five-spice powder
- salt and freshly ground black pepper
- To make the confit, combine the shallots, honey, and ginger in a saucepan. Cook over medium heat, stirring often, until the shallots are pale.
- Stir in the vinegar and bring to a boil. Reduce the heat to medium-low and simmer for about 8 minutes, or until the liquid is syrupy. Stir in 2/3 cup of water and simmer for about 8 minutes more, or until the mixture is golden and thickened, but not runny.
- Meanwhile, preheat the oven to 400°F (200°C). Score the duck skin in a crosshatch pattern. Heat a large frying pan over medium-high heat. In batches, add the duck breasts, skin side down, and cook about 4 minutes, until the skin is browned, pouring off the fat as needed. Turn and cook the other side 2 minutes, until browned. Transfer to a roasting pan, skin side up. Brush with honey, sprinkle with the five-spice powder and salt and pepper. Bake for about 8 minutes, or until the duck breasts are medium-rare when pierced in the center.
- Transfer to a carving board and let stand for 5 minutes. Carve on the diagonal into thick slices, transfer to dinner plates, and serve with the confit.
- prep 10 mins; cook 30 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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