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Duck Confit on Roasted Vegetables with Strawberry Balsamic

  • Preparation : 40 minutes
  • Cooking : 45 minutes
  • Portions : 6
recette de confit de canard


  • 6 Brome Lake duck legs confit
  • Fresh strawberries (decoration)
  • Strawberry balsamic sauce
  • 1 large clove garlic, minced
  • 250 ml (1 cup) strawberries, hulled and sliced
  • 15 ml (1 tbsp) duck fat or olive oil
  • 125 ml (1/2 cup) duck or veal stock
  • 60 ml (4 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) granulated sugar
  • Salt and fresh ground pepper
  • Roasted vegetables
  • 3 parsnips, peeled and cut into sticks
  • 3 carrots, peeled and cut into sticks
  • 2 yellow or red peppers (or 1 of each) trimmed, cut into strips
  • 8 green onions, chopped
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 190 °C (375 °F).

  2. Place the duck legs confit on a baking sheet covered with aluminum foil. Place in the oven and bake for 15 minutes. Move the tray to the top rack under the broiler at the end of cooking to brown the duck even more.

  3. Remove from the oven and place one confit leg on a bed of roasted vegetables per serving. Drizzle with the strawberry balsamic sauce. Serve immediately with rice salad. Decorate with fresh strawberries.

  4. Strawberry balsamic sauce
  5. In a small saucepan, sauté the garlic and strawberries in the duck fat for about 3 minutes, stirring constantly.

  6. Add remaining ingredients and season with salt and pepper. Mix and simmer slowly over low heat, covered, for 10 minutes. Remove from heat and set aside for 10 minutes before mashing with a potato masher. Serve.

  7. Roasted vegetables
  8. Preheat the oven to 190 °C (375 °F). Place the vegetables on a baking sheet covered with aluminum foil. Drizzle with olive oil, and salt and pepper to taste. Mix and put the baking sheet in the oven and roast the vegetables for 20 minutes.

  9. Remove the baking sheet from the oven before broiling the legs and serve immediately as a side vegetables.

  10. Serve with cooked rice salad, black beans, cucumber and red pepper and the vinaigrette of your choice.

Recipe developed by Nicolas Vallée, professional chef

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