Confit Duck Legs on a Bed of Sweet Potatoes and Roasted Apples
- Preparation : 30 minutes
- Cooking : 20 minutes
- Portions : 4
- 4 Brome Lake confit duck legs (2 packages of 280 g each)
- 500 g (1.1 lb) sweet potatoes
- 2 peeled, cored yellow apples, cut into 8 wedges
- 45 ml (3 tbsp) Brome Lake rendered duck fat
- 2 large garlic cloves, crushed
- 30 ml (2 tbsp) chopped Italian parsley
- 15 ml (1 tbsp) finely chopped fresh ginger
- 2.5 ml (½ tsp) dried thyme
- 30 ml (2 tbsp) sherry vinegar
- 5 ml (1 tsp) liquid honey
- Black pepper and long pepper (optional)
Preheat the oven to 350° F (180° C). Peel the sweet potatoes. Cut them into two or four pieces, depending on their size, then into slices about 1.25 cm (½ inch) thick. Set aside.
Melt the duck fat in a large skillet, preheated over medium heat. Add the sweet potato slices, and cook 4-5 minutes or until they begin to brown. Turn the heat to low, then add the apple slices. Cover and cook for 13 minutes. While cooking, turn when well-browned on one side.
Meanwhile, put the confit duck legs on a baking sheet. Place the baking sheet in the upper third of the oven, and heat the duck legs for 10 minutes. Turn on the oven broiler, then broil the duck legs 2-3 minutes or until well-browned. Remove the baking sheet from the oven. Cover the duck legs and keep warm.
About three minutes before the sweet potatoes and apples are done, add the rest of the ingredients. Salt to taste, then pepper generously. Add a little grated long pepper if desired. Mix and continue cooking.
Remove the skillet from the heat and stir the mixture. Arrange aesthetically in the center of four large plates. Place a confit duck leg on each serving of sweet potatoes and apples and serve immediately. Accompany with snow peas.
Recipe developed by Nicolas Vallée, professional chef
Tips and tricks
In this original recipe, feel free to cook the sweet potatoes and apples a little longer to roast and caramelize them.