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Duck Confit with Blueberry Sauce

I finally thawed that duck we bought circa Christmas last year.  We have plenty of duck fat so a confit was a no-brainer:The 6 inch deep hotel pan was just about perfect for this…This is after 3 or 4 hours at 250.  I grabbed a bone with tongs and it slipped right out.  Had to have been a thigh bone because the two leg bones were still there.I had the notion that I could crisp the skin under the broiler of my toaster oven but I think a pre-heated 500 degree oven would have been the better call.  The skin wanted to brown under the broiler but I could see that it was going to burn the high spots.  I pulled the skillet because the veggies were done and needed to be served.We went with Brussels sprouts and teeny potatoes with prosciutto, sauteed in olive oil and balsamic vinegar.The blueberry sauce was a reduction of red wine, balsamic vinegar, and the last of our blueberry syrup, with a dash of allspice and cinnamon.The rice is my favorite box mix, Zatarain’s Long Grain and Wild Rice.

 

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Posted on June 22, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW, Recipes and tagged , , , , , , , , , . Bookmark the permalink. 1 Comment.

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