Lavender Honey Duck Confit with Roasted Root Vegetables
Tender duck legs confited in their own fat, infused with the subtle floral notes of lavender and the sweetness of honey. This classic French preparation is elevated by a medley of earthy root vegetables roasted to caramelized perfection. It's a luxurious yet approachable dish perfect for a special occasion.
Prep Time
150 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Pat the duck legs dry and place them in a bowl. Season generously with salt and black peppercorns, ensuring they are well coated. Sprinkle the dried lavender buds over the duck legs.
~5 min - 2
In a small bowl, whisk together the honey and 1 tablespoon of the duck fat until combined.
~2 min - 3
Melt the remaining duck fat in a large pot or Dutch oven over low heat. Ensure the fat is hot but not smoking. Submerge the seasoned duck legs in the melted duck fat, ensuring they are fully covered.
~10 min - 4
Cover the pot and place it in a preheated oven at 300°F (150°C). Cook for 2 to 2.5 hours, or until the duck is very tender and the meat pulls easily from the bone. Monitor the temperature of the duck fat; it should be around 200-220°F (93-104°C) throughout the cooking process.
~150 min - 5
While the duck is confiting, prepare the root vegetables. Peel and chop the carrots, parsnips, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking tray lined with parchment paper. Add the fresh thyme sprigs.
~15 min - 6
Roast the vegetables in the oven alongside the duck for the last 45 minutes of the duck's cooking time, or until tender and caramelized.
~45 min - 7
Once the duck is confited and the vegetables are roasted, carefully remove the duck legs from the fat using a slotted spoon, letting excess fat drip off. Place the duck legs on a baking sheet with the roasted vegetables.
~5 min - 8
Brush the duck legs with the honey-duck fat mixture. Increase the oven temperature to 400°F (200°C) and roast for 10-15 minutes, or until the skin is golden brown and crispy.
~15 min - 9
Serve the lavender honey duck confit immediately with the roasted root vegetables. Drizzle any remaining pan juices over the dish.
Tips
- For best results, ensure the duck legs are completely submerged in duck fat during confiting. This creates a tender, moist texture.
- The confit duck legs can be stored in the duck fat in the refrigerator for up to 2 weeks. Reheat gently in the oven before serving.
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