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Duck Confit

Chefs Nick Roberts and Brooke Williamson of Amuse Café – Venice, CA
Adapted by StarChefs

Yield: 2 servings


  • 6 duck legs, cleaned, skin on
  • 5 cups rendered duck fat
  • 6 whole garlic cloves
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 large yellow onion, chopped
  • 3 Tablespoons kosher salt
  • 8 medium fingerling potatoes, sliced
  • 2 Tablespoons canola oil
  • 3 cloves garlic sliced
  • 3 slices bacon chopped
  • 1 cup low-sodium chicken broth
  • 2 cups greens Swiss chard, chopped
  • ¼ cup dried cherries
  • Salt to taste

Preheat oven to 350°F. In a deep, oven-proof pot, place duck legs, duck fat, whole garlic, celery, carrots, onion, and 3 Tablespoons of kosher salt. Cover pot with foil and place in oven for two and a half hours, or until the meat begins to fall off the bone. Remove duck legs from fat, and place them on a baking sheet. Set aside.

Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with the canola oil and sprinkle them with a pinch of salt. Place them in the oven for twenty minutes or until soft, and set aside.

In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil.

Place the sheet of duck legs back into the oven until the skin is crisp. Season the broth mixture with salt to taste and ladle into two serving bowls. Place the crisp duck legs on top and sprinkle with dried cherries.


 Published: Jan 2004