Roasted Brome Lake Duck Thighs Confit
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h |
| Total: | 3 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 4 x 7 oz. (4 x 200 g) Brome Lake duck thighs
- Salt and pepper to taste
- 8 garlic cloves, peeled
- 4 sprigs of fresh thyme
- 4 small turnips, peeled, cut in half
- 12 shallots, peeled
Preparation
Preheat the oven to 250ºF (125ºC).
Generously season the duck thighs.
Thinly slice 2 garlic cloves. Place the sliced garlic and thyme on the meat side of the thighs.
In a small roasting pan, place the turnips, shallots, and the remaining garlic.
Put the thighs, fat (skin) side up, on a rack placed on top of the vegetables.
Cook in the oven for 3 hours.
During this time, stir the vegetables once or twice to coat them well with the accumulated duck fat.
Season the vegetables confit (that is, slowly cooked in duck fat) and serve with the thighs.
Suggestion
Accompany the thighs with cranberry chutney and a garden salad.
This recipe uses a cooking technique that’s halfway between roasting and confit cooking and yields meat that is both tender and tasty.
The technique works because the duck fat under the skin keeps the meat ‘nourished’ as it cooks.
Use a small knife to pierce the duck skin without puncturing the meat.
For golden brown thighs, increase the temperature to 500 ºF (260 ºC) and brown the thighs (without the vegetables) for a few minutes.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Roast Brome Lake Duck with Caramelized Pears
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