DUCK CONFIT WITH CHESTNUTS AND PEARSCourse: MAIN DISHESDifficulty: EASY BUT TAKES TIME
Indulge in one of my holiday favorites – an effortlessly prepared dish that not only delights the taste buds but also offers the convenience of freezing. As the festive season approaches, I find joy in preparing batches in advance, ensuring more quality time with my family during those special days. Embrace the ease and make-ahead capability of this recipe to savor the holiday moments without compromising on flavor. Plus, it pairs perfectly with my recipe for red cabbage salad with figs and walnuts.
2 tablespoons Mediterranean sea salt
4-5 cloves garlic, peeled and finely minced
2 shallots, peeled and finely diced
2 tbsp. fresh oregano or 1 tbsp. dried oregano
Coarsely ground black pepper
4 duck legs with thighs attached (opt for pastured duck)
2-3 cups extra virgin olive oil (or duck fat if available)
Ready-to-use roasted chestnuts for a nutty richness
2 ripe pears, halved
- Combine Mediterranean sea salt, minced garlic, finely diced shallots, oregano, and coarsely ground black pepper.
- Gently massage the flavorful mixture onto the skin side of the duck legs, placing them into a container.
- Allow the duck to marinate in the fridge for 24 to 48 hours.
- Preheat the oven to 225°F.
- Wipe off the seasoned salt from the duck.
- Arrange duck pieces in a high-sided 9×9 baking dish or a deep ovenproof frying pan.
- Melt extra virgin olive oil or duck fat in a saucepot.
- Pour the luscious melted fat over the duck, ensuring complete submersion.
- Slide the duck into the preheated oven.
- Slow-cook until the duck turns tender and effortlessly pulls away from the bone, around 3 hours.
- Towards the last 30 minutes of cooking, add the ready-to-use roasted chestnuts and place the halved pears, cut side down, into the dish.
- Retrieve the tantalizing confit from the oven.
- Allow it to cool; store the duck, chestnuts, and pear in the fragrant fat until ready for use (keeps well in the refrigerator for weeks).
- Strain and cool the sumptuous duck fat for future culinary escapades. Savor the flavors of the Mediterranean with this delectable duck confit!
- Why do I highly recommend this for women in perimenopause and menopause? Here’s why: Duck fat stands out as an excellent source of vitamin E, providing a beneficial boost for skin health and overall well-being. Meanwhile, duck meat offers a trifecta of nutritional benefits, boasting high levels of protein, selenium, and iron.