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Crispy Duck Confit with Balsamic Cherries
2025-11-28Experience the rich, melt-in-your-mouth texture of duck leg confit paired with the vibrant zing of balsamic cherries. This dish combines classic French technique with a sweet and tangy twist.
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Method
1.
Dry the duck legs with paper towels and season all over with salt, pepper, and minced garlic. Arrange in a single layer in a deep baking dish, cover with aluminum foil, and bake in a preheated oven at 300°F for about 4 hours until tender.
2.
While the duck is cooking, combine cherries, balsamic vinegar, sugar, and thyme in a small saucepan. Simmer over medium heat until the cherries are soft and the sauce thickens into a syrup, about 15 minutes.
3.
Remove the duck from the oven and increase the temperature to 400°F. Remove the foil and place the duck back in the oven for 30 minutes or until the skin is crispy. Serve the duck with the balsamic cherries and garnish with fresh thyme.
Ingredients
4 duck legs with skin
2 teaspoons salt
4 cloves of garlic, minced
1 teaspoon ground black pepper
2 cups fresh cherries, pitted
1 cup balsamic vinegar
2 tablespoons sugar
4 sprigs of thyme
2 bay leaves
Chef's Note
This recipe was generated. Tweaks may be required!
