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duck-with-shallot-confit

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Recipe

The spices and melted honey lend comforting winter flavors to the duck. Good with a sweet potato purée, sautéed bok choy, or green beans with sesame seeds.

Yield : 6 servings
Prep Time : 10 mins
Cooking Time : 30 mins

Ingredients

For the Shallot Confit:

  • 8 oz (225g) shallots, peeled and thickly sliced
  • 2/3 cup honey
  • 2 tbsp peeled and minced fresh ginger
  • 2/3 cup red wine vinegar

  • 6 duck breasts
  • 1 tbsp honey
  • ½ tsp Asian five-spice powder
  • Salt and freshly ground black pepper

Directions

1. To make the confit, combine the shallots, honey, and ginger in a saucepan. Cook over medium heat, stirring often, until the shallots are pale.

2. Stir in the vinegar and bring to a boil. Reduce the heat to medium-low and simmer for about 8 minutes, or until the liquid is syrupy. Stir in 2/3 cup of water and simmer for about 8 minutes more, or until the mixture is golden and thickened, but not runny.

3. Meanwhile, preheat the oven to 400°F (200°C). Score the duck skin in a crosshatch pattern. Heat a large frying pan over medium-high heat. In batches, add the duck breasts, skin side down, and cook about 4 minutes, until the skin is browned, pouring off the fat as needed. Turn and cook the other side 2 minutes, until browned. Transfer to a roasting pan, skin side up. Brush with honey, sprinkle with the five-spice powder and salt and pepper. Bake for about 8 minutes, or until the duck breasts are medium-rare when pierced in the center.

4. Transfer to a carving board and let stand for 5 minutes. Carve on the diagonal into thick slices, transfer to dinner plates, and serve with the confit.

Notes

Prepare ahead: The shallot confit can be covered and refrigerated for up to 3 days.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

634kcal (32%)
31mg (3%)
15mg (25%)
81mcg RAE (3%)
727mg
56mg
40g
34g
0g
41g
180mg (60%)
425mg (18%)
11g (57%)
34g (53%)
10mg (56%)
 

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