Lavender-Honey Duck Confit with Saffron Risotto
Tender duck legs are slowly confited in their own fat, infused with delicate lavender and sweet honey. This classic French preparation results in incredibly succulent meat with a rich, savory flavor. Served atop a creamy, vibrant saffron risotto, it's a luxurious dish perfect for special occasions.
Prep Time
360 min
Difficulty
Hard
Servings
4
Calories
950 kcal
Instructions
- 1
Pat the duck legs dry. In a small bowl, mix kosher salt and dried lavender. Rub this mixture all over the duck legs. Let them cure in the refrigerator for at least 4 hours, or preferably overnight.
~15 min - 2
Preheat oven to 250°F (120°C). Rinse the duck legs under cold water and pat them completely dry. Place the duck legs in a deep baking dish. Pour melted duck fat over the duck legs, ensuring they are fully submerged. Cover the dish with parchment paper and then foil.
~10 min - 3
Confit the duck legs in the preheated oven for 3 to 4 hours, or until the meat is very tender and pulls away easily from the bone.
~240 min - 4
While the duck is confiting, prepare the saffron broth. In a small saucepan, heat 1 cup of chicken broth with saffron threads. Let it steep for at least 15 minutes.
~15 min - 5
Finely chop shallots and garlic. In a medium saucepan, melt butter over medium heat. Add shallots and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
~6 min - 6
Add Arborio rice to the saucepan and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
~2 min - 7
Pour in the white wine and stir until it's completely absorbed.
~1 min - 8
Begin adding the chicken broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
~20 min - 9
Stir in the saffron broth and continue cooking until absorbed and the risotto is creamy. Stir in the grated Parmesan cheese, remaining butter, and chopped parsley. Season with salt and freshly ground black pepper to taste.
~5 min - 10
Remove duck legs from the confit fat. You can either pan-fry them in a hot pan until the skin is crispy, or broil them for a few minutes. Gently mix the honey into the confit fat and brush it over the duck skin during the last few minutes of cooking for a glaze.
~15 min - 11
Serve the crispy duck confit over a generous portion of saffron risotto. Spoon some of the reserved confit liquid over the duck for extra flavor.
~1 min
Tips
- The duck confit can be made ahead of time and stored in the refrigerator, covered in its own fat, for up to a week. Reheat gently before serving.
- For extra crispy duck skin, ensure the duck legs are thoroughly dried before pan-frying or broiling.
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