German Confit Duck with Crunchy Decadent Topping
A rich and flavorful German-inspired dish featuring slow-cooked confit duck, topped with a crunchy, sweet, and savory mixture.
Ingredients
- ●2 Duck legsbone-in
- ●1/4 cup Mediterranean olivespitted
- ●2 cloves Confit garlicminced
- ●1 cup Crunchy breadcrumbsgluten-free
- ●2 tablespoons Brown sugargranulated
- ●2 tablespoons Apple cider vinegarapple cider
- ●1 teaspoon Saltkosher
- ●1/2 teaspoon Black pepperfreshly ground
Instructions
- 1
1. Preheat oven to 275°F (135°C).
- 2
2. In a small saucepan, combine confit garlic, apple cider vinegar, brown sugar, salt, and black pepper. Bring to a simmer over medium heat.
- 3
3. Reduce heat to low and cook, stirring occasionally, for 5 minutes.
- 4
4. Meanwhile, season duck legs with salt and black pepper.
- 5
5. Place duck legs in a large Dutch oven or heavy pot. Pour the garlic-vinegar mixture over the duck legs.
- 6
6. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 hours, or until the duck is tender and falls off the bone.
- 7
7. While the duck is cooking, combine Mediterranean olives, crunchy breadcrumbs, and a pinch of salt in a bowl.
- 8
8. After the duck has braised for 2 hours, remove the pot from the oven and carefully remove the duck legs from the pot.
- 9
9. Place the duck legs on a wire rack set over a rimmed baking sheet. Brush the tops with the pan juices.
- 10
10. Sprinkle the olive-breadcrumb mixture evenly over the duck legs.
- 11
11. Return the duck to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy.
- 12
12. Serve the duck legs hot, garnished with additional Mediterranean olives if desired.