This recipe for duck confit with honey and blueberries is offered.
Onion compote: Peel and roughly slice the onions, and sauté them without browning for a few minutes in butter (or duck fat) in small batches in a hot pan.
Drizzle a splash of brandy at the end of each sauté.
Empty all the onions into a large baking dish and add the blueberries, then season.
Gently mix, then cover with aluminum foil and bake for 15 minutes at a low temperature (around 150° C).
Duck confit: Carefully remove excess fat from the duck legs and place them on a baking dish, skin side down. Add 6 whole garlic cloves and bake at 180°C. After 7 to 8 minutes, gently turn the legs over, making sure not to let the skin stick to the dish.
After 5 minutes, generously brush the skin of the thighs with honey and bake for 5 more minutes.
As soon as the skin is nicely browned, remove the dish from the oven and scoop out the garlic pulp. Then, mash it well with a fork and add it to the onions.
To finish the presentation: On a warm plate, place the confit thighs on a bed of onion compote with blueberries.
0 servings
4
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