Main course Recipes

Duck Confit with Orange and Watercress

October 7, 2011

Having a homemade French Bistro dish at home doesn’t have to be a laborious affair. Although I’ve made my own confit duck legs before, one rarely has 48 hours of prep time these days for a weeknight meal. The simple recipe below takes about 30 minutes and is equally good with store-bought confit duck legs, leaving you plenty of time to open a good bottle of wine and savour this indulgent dish Γ  la franΓ§aise – very slowly…

Duck Confit with Orange and Watercress
(adapted from Gourmet Magazine)
4 servings

4 navel oranges
1 tablespoon red-wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon packed dark brown sugar
1/4 cup extra-virgin olive oil
4 Confit Duck Legs at room temperature
8 cups watercress sprigs (from 2 bunches), tough stems discarded
1 cup walnuts, toasted, cooled, and coarsely broken

With a sharp paring knife, cut peel and white pith from oranges, then cut each orange crosswise into 5 slices.

Whisk together vinegar, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add oil in a slow stream, whisking until combined.

Cook duck, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and duck is heated through, 15 to 20 minutes.

Toss watercress and walnuts in a bowl with just enough dressing to coat. Divide orange slices among plates, then drizzle with any remaining dressing and top with salad and a duck leg.

Duck Confit with Orange and Watercress

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