Duck with Shallot Confit
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.
Prepare ahead: The shallot confit can be covered and refrigerated for up to 3 days.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturesavory, sweet
- 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
To make the confit, combine the shallots, honey, and ginger in a saucepan. Cook over medium heat, stirring often, until the shallots are pale.
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.
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.
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.
2008 Dorling Kindersley