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4 Legs Duck Confit (cooled) (recipe follows)

1/2 CUP All-Purpose Flour

1/2 TSP All-Season Spice (recipe follows)

2 Eggs (beaten)

1 TBS Milk

1 1/2 CUPS Bread Crumbs

1/3 CUP Red Wine Vinegar

1/2 CUP Port Wine

1/2 CUP Sugar

2 TBS Shallots (minced)

1 TSP Garlic (minced) 

2 Sprigs Fresh Thyme

1 Bay Leaf

1/2 CUP Rich Duck Reduction (recipe follows)

2 CUPS Blueberries

1/2 TSP Salt

4 TBS Cold Butter (cut into pieces)

Canola oil (for frying; NON-GMO variety)  


Place duck confit legs on a baking sheet and refrigerate for 30 minutes. Wipe off any excess duck fat from the chilled duck confit.

In a medium shallow bowl, combine the flour and all-season spice. Whisk together eggs and milk in a separate shallow bowl. Place the superfine bread crumbs in a third shallow dish.

One at a time, dredge the chilled duck legs in the seasoned flour, shaking to remove any excess flour. Dip into the egg wash and then dredge in the bread crumbs, pressing to coat evenly.

In a medium saucepan combine the vinegar, port, sugar, shallots, garlic, thyme, and bay leaf over high heat. Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes. Add Rich Duck Reduction, and blueberries. Bring mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 7 to 10 minutes. Season with salt and pepper. Remove from heat and swirl in cold butter pieces. Cover and keep warm. (Do not allow sauce to boil.)

Pour the vegetable oil into a large skillet with 2 to 3 inch straight sides, about 1-inch deep or 1/3 of the way up the sides of the skillet. Heat the oil to 325 degrees. In batches, carefully place the breaded duck confit legs into the hot oil and fry, turning once, until golden brown, 2 to 3 minutes on each side. Remove form the oil with a slotted spoon and drain on paper towels.

To serve, spoon 3 to 4 tablespoons of the blueberry sauce on and around each fried duck confit leg.  


6 Whole Duck Legs (legs and thighs attached)

3/4 CUP Salt

8 Black Peppercorns

8 Garlic Cloves (crushed)

8 Thyme Sprigs

3 Bay Leaves (crumbled)

1 Quart Rendered Duck Fat (melted) OR Mild Olive Oil


Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated.

Preheat the oven to 225 degrees. Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a medium roasting pan or other pan large enough to hold the legs in 1 layer. Pour the melted duck fat over the legs; they should be completely covered with fat. Cover tightly with aluminum foil and bake until the meat actually pulls away from the bone, 6 to 7 hours. Allow confit to cool in its fat. Store refrigerated, completely covered in fat, for up to 1 month before using.  


6 CUPS Duck Stock (recipe follows)

1/2 CUP Onions (chopped) 

1/4 CUP Carrots (chopped) 

1/4 CUP Celery (chopped)

1 Bouquet Garni 


In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours.

Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. Yields about 2 1/2 cups  


2 duck carcasses (about 4 pounds)

1 TBS Olive Oil

Salt (pinch)

Ground Black Pepper (pinch)

3 CUPS Onions (Chopped)

1 1/2 CUPS Carrots (Chopped)

1 1/2 CUPS Celery (Chopped) 

1 Head Garlic (split in half)

6 Bay Leaves

1 CUP Dry Red Wine

1/4 CUP Tomato Paste

About 3 quarts water

10 Sprigs Fresh Thyme

8 Sprigs Fresh Parsley

1 TSP Black Peppercorns


Break and crack the carcasses. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. Yields about 6 cups.  


2 1/2 TBS Paprika

2 TBS Salt

2 TBS Garlic Powder

1 TBS Ground Black Pepper

1 TBS Onion Powder

1/2 TBS Cayenne Pepper

1 TBS Italian Seasoning

1 TBS Thyme (dried)


Combine all ingredients thoroughly.

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