Lavender-Infused Duck Confit with Cherry-Balsamic Glaze
Tender duck legs, slow-cooked in their own fat with subtle floral notes of lavender, are pan-seared to crispy perfection. This classic French dish is elevated by a vibrant cherry and balsamic glaze, offering a delightful balance of sweet and tangy flavors.
Prep Time
1440 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Rinse duck legs and pat them very dry with paper towels.
~5 min - 2
In a mortar and pestle, lightly crush the black peppercorns. In a small bowl, combine the crushed peppercorns, kosher salt, and dried lavender buds.
~5 min - 3
Generously rub the duck legs on all sides with the salt mixture. Place the seasoned duck legs in a large bowl or food-safe container. Tuck the thyme sprigs amongst the duck legs.
~5 min - 4
Cover the container tightly and refrigerate for at least 24 hours, and up to 48 hours, allowing the duck to cure.
~1440 min - 5
Preheat oven to 300°F (150°C).
- 6
Gently rinse the cured duck legs under cold water to remove excess salt and pat them thoroughly dry with paper towels.
~5 min - 7
In a large pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat. If necessary, add more duck fat to cover.
~15 min - 8
Cover the pot and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the duck meat is very tender and easily pulls away from the bone.
~180 min - 9
Once cooked, carefully remove the duck legs from the fat using a slotted spoon and place them on a plate lined with parchment paper. Strain the duck fat into a heatproof container for future use. Allow the duck legs to cool slightly.
~10 min - 10
While the duck legs are cooling, prepare the glaze. In a medium saucepan, combine the pitted cherries, balsamic vinegar, honey, and minced shallot. Bring to a simmer over medium heat.
~5 min - 11
Reduce the heat to low and let the glaze simmer gently for 15-20 minutes, stirring occasionally, until it thickens and becomes syrupy. Mash some of the cherries with the back of a spoon to create a chunkier texture.
~20 min - 12
When ready to serve, heat a frying pan over medium-high heat. Add a tablespoon of the reserved duck fat to the pan.
~2 min - 13
Place the duck legs, skin-side down, in the hot pan. Sear for 5-7 minutes, or until the skin is golden brown and crispy.
~7 min - 14
Flip the duck legs and sear the other side for 2-3 minutes.
~3 min - 15
Serve the crispy duck confit immediately, drizzled generously with the cherry-balsamic glaze.
Tips
- For the best flavor, cure the duck legs for at least 24 hours. This step is crucial for tenderizing and seasoning the meat.
- The reserved duck fat is liquid gold! Strain it well and store it in the refrigerator to use for roasting potatoes or other vegetables.
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