Hey everyone, Al here!
Today, I’ve got a real treat for your taste buds, especially if you’re in the mood for something luxuriously indulgent with a blend of both rustic and refined elements. There’s something about taking the time to prepare a dish that truly elevates the experience of both cooking and eating, and that’s exactly what we’re doing with our latest masterpiece: Crispy Duck Confit with a Balsamic Cherry Sauce and Celeriac Mash.
You see, duck confit is one of those traditional dishes that seems to transport you straight to the French countryside, where food is all about rich flavors and simple, high-quality ingredients. The confit method, which involves slow-cooking the meat in its own fat, renders the duck unbelievably tender. But what takes it over the top is giving it a final roast to achieve that irresistibly crisp skin – it’s honestly music to my taste buds!
The balsamic cherry sauce is something a bit special too. The sweetness of the cherries perfectly complements the rich duck, and the balsamic vinegar adds a tangy kick that cuts through the fat, balancing the dish beautifully.
And let’s not forget the celeriac mash – a creamy, dreamy alternative to the good ol’ mashed potato. Celeriac is such an underrated veg in my book. When cooked and mashed with a touch of butter and cream, it’s like an earthy symphony, and a perfect partner to our star duck.
The preparation for this dish starts a day in advance, as we want those flavors to really make friends with the duck. It’s a bit of a journey from seasoning to roasting, but trust me, the end result is well worth the wait. Pour yourself a glass of wine, and let’s get to work – it’s not just dinner, it’s an experience, and I’m all about making cooking at home an event to remember.
I’ve laid out the whole process for you step-by-step, and while it might look like a bit of a marathon, remember that good things take time, and this dish is no exception. The beauty of confit is that while it slowly cooks, you’re free to do other things – like dance around the kitchen to your favorite tunes, or, you know, prep that glorious sauce and mash.
As always, I’m all ears when it comes to your kitchen escapades with this recipe. Let me know how you get on or share your own tips for the best confit in town. Did you enjoy the celeriac mash as much as I did? Did your kitchen smell divine from that cherry sauce? Pictures, stories, the lot – I want to hear about it all!
Until next time, happy cooking, and even happier eating! Cheers, folks!
Ingredients
– 4 duck legs
– Coarse sea salt, as needed
– 2 tablespoons thyme, chopped
– 4 garlic cloves, smashed
– 1 bay leaf
– Zest of 1 orange
– 2 cups duck fat (enough to cover legs)
– 1 cup fresh cherries, pitted and halved
– 1/4 cup balsamic vinegar
– 1/4 cup red wine
– 2 tablespoons honey
– 1 teaspoon fresh rosemary, chopped
– 1 large celeriac root (about 1 pound), peeled and cubed
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– Fresh watercress for garnish (optional)
Method
1. **Prep the Duck Legs**: The day before cooking, season the duck legs generously with coarse sea salt, sprinkle with thyme, smashed garlic cloves, bay leaf, and orange zest. Cover and refrigerate overnight to allow the flavors to penetrate the meat.
2. **Confit the Duck**: Preheat your oven to 275°F (135°C). Rinse the seasoning off the duck legs and pat them dry with paper towels. Place the duck legs in an oven-proof dish deep enough to contain the duck legs and the duck fat. Melt the duck fat in a saucepan and pour it over the duck legs, ensuring they are fully submerged in the fat. Cover the dish with foil and cook in the preheated oven for about 2 to 2.5 hours, until the meat is tender and can easily be pierced with a knife.
3. **Prepare the Balsamic Cherry Sauce**: While the duck is cooking, combine the pitted and halved cherries, balsamic vinegar, red wine, honey, and chopped rosemary in a saucepan over medium heat. Let it simmer and reduce to a thick sauce, about 15-20 minutes, stirring occasionally. Remove from heat and set aside.
4. **Cook the Celeriac**: Place the cubed celeriac in a pot of salted water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the celeriac is tender. Drain the water and return the celeriac to the pot.
5. **Make the Celeriac Mash**: Add the heavy cream and unsalted butter to the pot with the celeriac. Using a potato masher or an immersion blender, mash the celeriac until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.
6. **Crisp the Duck Skin**: Once the duck confit is tender, remove from the oven. Increase the oven temperature to 400°F (200°C). Take the duck legs out of the fat and place them on a baking sheet, skin side up. Roast in the hot oven for 15-20 minutes until the skin is golden brown and crisp.
7. **Plating**: Spoon a generous portion of celeriac mash onto each plate. Place a crispy duck confit leg on top of the mash and drizzle with the warm balsamic cherry sauce. Garnish with fresh watercress if desired.
8. **Serve**: Your Crispy Duck Confit with Balsamic Cherry Sauce and Celeriac Mash is ready to be enjoyed. Serve immediately while hot and crispy.
