Roasted Brome Lake Duck Thighs Confit

Roasted Brome Lake Duck Thighs Confit
  • 4 servings
  • 0:10 Preparation
  • 3:00 Cooking
  • 3:10 Total Time


Add all
  • 4 x 7 oz
    (4 x 200 g)

    duck thighs

  • Salt and pepper to taste

  • 8

    garlic cloves, peeled

  • 4

    of fresh thyme

  • 4

    small turnips, peeled, cut in half

  • 12

    shallots, peeled


Preheat the oven to 250°F (125°C).

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 has slowly cooked in duck fat) and serve with the thighs.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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