IvanEats recipe
Duck Leg Confit with Caramelized Apples
Cooking for
2
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Ingredients
For the Duck Confit
For the Caramelized Apples
Method
For the Duck Confit
- Season the duck legs with salt and black pepper and leave them uncovered in the fridge overnight.
- The next day, brush off the excess seasoning and pat the duck legs dry with a paper towel.
- Heat the duck fat in a pot to 95°C (95°C). Ensure there is enough fat to fully submerge the legs.
- Place the duck legs in the pot, submerging them in the duck fat. Insert a cooking thermometer into the fat and cover the pot with a lid. Cook in the oven at 150°C (150°C) for 2 hours, ensuring the fat stays around 95°C (95°C).
- Once done, remove the duck legs. If serving them another day, store them in an airtight container, covered with duck fat, in the fridge.
- Before serving, place the duck legs on a rack over a roasting tray and broil in the oven at 200°C (205°C) for 15–20 minutes, until golden.
For the Caramelized Apples
- Melt the sugar in a frying pan. Once melted, stir in the butter.
- Add the cloves and cinnamon stick, followed by the cherry juice or wine. Stir well.
- Add the apple wedges and pour in the clementine or orange juice. Stir to coat the apples evenly in the caramel.
- Simmer until the caramel thickens and the apples soften. Baste the apples with the caramel while cooking for even caramelization.
- Season the apples with black pepper and serve alongside the duck legs. Enjoy!
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