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Duck with Shallot Confit

Updated April 27, 2016

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.

6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodbaking

CostSplurge

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner

Moodadventurous

Taste and Texturesavory, sweet

Ingredients

  • 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

Instructions

  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.

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