Cooking time

Duck Confit on a Bed of Parsley Mashed Potatoes with Orange and Raspberry Sauce

  • Preparation : 40 minutes
  • Cooking : 40 minutes
  • Portions : 4
confit

Ingredients

  • 4 Brome Lake confit duck legs
  • 2 lb of yellow potatoes, thoroughly washed and quartered
  • Butter
  • Milk or chicken broth
  • 125 ml (½ cup) fresh parsley, washed and chopped
  • 15 ml (1 tbsp) dried chives (or 2 tbsp of fresh chives)
  • Salt and pepper
  • Fresh raspberries
  • 1 navel orange, quartered
  • Orange and Raspberry Sauce
  • Juice and zest from 1 navel orange
  • 15 ml (1 tbsp) granulated sugar
  • 30 ml (2 tbsp) orange marmalade
  • 30 ml (2 tbsp) raspberry jam
  • 30 ml (2 tbsp) butter
  • Fleur de sel

Preparation

  1. Preheat the oven to 205°C (400 °F).

  2. Cook the quartered potatoes in a large pot filled with boiling salted water. Boil until they are nice and soft. Drain the water from the pot using the lid, taking care to leave a little cooking water in the pot.

  3. Add a few tablespoons of butter and 1 cup of broth, and mash well. Add a little more butter and broth in order to obtain a relatively consistent mash.

  4. Add the parsley and chives, then salt and pepper to taste. Mash again and cover. Set aside.

  5. Place the duck thighs skin side up on a rack and reheat them in the oven for 10-12 minutes on the middle rack. Broil them for a few minutes at the end of cooking so that they are nicely browned.

  6. Remove from the oven and serve one leg per serving on a generous bed of parsley mashed potatoes and cover with the orange and raspberry sauce. Garnish with orange quarters and fresh raspberries.

  7. Orange and Raspberry Sauce
  8. In a small pot, simmer the first four ingredients, slowly whisking.

  9. Add the butter and a few pinches of fleur de sel. Mix until the butter is melted. Remove the pot from the heat and set aside.

  10. For a smoother sauce, you can add a little cornstarch diluted in some water at the end of cooking.

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