Duck Confit with Russian Twist
A hearty dish that combines French confit with Russian flavors, featuring tender duck leg and a tangy kissed sauce.
Ingredients
- ●2 lbs Duck legBone-in, skin-on
- ●1/2 cup Russian vodkafor marinade
- ●1 cup Kissed saucesee below for recipe
- ●2 tbsp Confit spicesdried thyme, rosemary, garlic powder
- ●1 tsp Saltcoarse, for seasoning
- ●1 tsp Black pepperfreshly ground
- ●2 tbsp Tangy buttersee below for recipe
Instructions
- 1
Preheat oven to 275°F (135°C).
- 2
In a small bowl, mix together confit spices, salt, and black pepper.
- 3
Rub the spice mixture all over the duck legs, making sure to coat them evenly.
- 4
Place the duck legs in a large Dutch oven or oven-safe pot. Add the Russian vodka and cover the pot with a lid.
- 5
Bake the duck for 2 1/2 hours, or until the meat is tender and falls off the bone.
- 6
While the duck is baking, prepare the kissed sauce (see below).
- 7
About 30 minutes before the duck is done, brush the tangy butter all over the duck legs.
- 8
Continue baking for the remaining 30 minutes, or until the duck is caramelized and the skin is crispy.
- 9
Remove the duck from the oven and let it rest for 10-15 minutes before serving.
- 10
Serve the duck with the kissed sauce spooned over the top.