2 servings
Prep: 48 hrs
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Ingredients (20)
for the duck confit: | |
4 | duck legs with breasts attached — Maryland cut |
1 Tbs | sea salt — flakes |
½ tsp | allspice — berries |
¼ tsp | cloves |
¼ tsp | black peppercorns — whole |
4 sprig | fresh thyme |
4 cloves | garlic — cloves, crushed |
3 | bay leaves — torn |
cherry sauce | |
1 Tbs | duck fat |
1 | shallot — finely chopped |
¼ cup | port |
200 g | cherries — frozen |
1 Tbs | dark brown sugar or maple syrup |
orange zest | |
orange — juiced | |
2 | star anise |
¼ tsp | black peppercorns — whole |
pinch | salt |
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