Duck Confit , Cabbage & Peppercorn Sauce Recipe

Recipe By Slurrp

Duck Confit with Cabbage and Peppercorn Sauce is a classic French dish that combines tender and flavorful duck confit with a rich and creamy peppercorn sauce. The duck is slow-cooked in its own fat until it becomes tender and succulent, while the cabbage adds a fresh and crunchy texture. The peppercorn sauce adds a bold and peppery flavor that complements the richness of the duck. This dish is perfect for a special occasion or a fancy dinner party.

4.8
21 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Duck Confit , Cabbage & Peppercorn Sauce
plan
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ingredients serve

Ingredients for Duck Confit , Cabbage & Peppercorn Sauce Recipe

  • 2 Duck Legs
  • As required Salt And Pepper To Taste
  • 1/2 teaspoon Dried Thyme
  • 1 cup Duck Fat
  • 1/2 Small Cabbage
  • 1 tablespoon Butter
  • 1/2 tablespoon Crushed Peppercorns
  • 1 tablespoon All Purpose Flour
  • 1/2 cup Chicken Broth
  • 1/4 cup Heavy Cream

Directions: Duck Confit , Cabbage & Peppercorn Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 300°F (150°C).
  • STEP 2.Season the duck legs with salt, pepper, and thyme.
  • STEP 3.Place the duck legs in a baking dish and cover with duck fat.
  • STEP 4.Cover the dish with foil and bake for 2-3 hours, until the duck is tender and the meat easily falls off the bone.
  • STEP 5.While the duck is cooking, prepare the cabbage by slicing it thinly and sautéing it in butter until it is tender.
  • STEP 6.To make the peppercorn sauce, melt butter in a saucepan and add crushed peppercorns.
  • STEP 7.Cook for a few minutes until fragrant, then add flour and cook for another minute.
  • STEP 8.Gradually whisk in chicken broth and cream, and simmer until the sauce thickens.
  • STEP 9.Once the duck is cooked, remove it from the fat and crisp the skin in a hot skillet.
  • STEP 10.Serve the duck confit on a bed of sautéed cabbage and drizzle with the peppercorn sauce.

Cooking Tips

  • Make sure to use enough duck fat to completely cover the duck legs while cooking.
  • You can save the leftover duck fat for future use.
  • For extra flavor, marinate the duck legs in the salt, pepper, and thyme mixture overnight before cooking.
  • If you don't have duck fat, you can use a combination of duck fat and vegetable oil.
  • To crisp the duck skin, place it skin-side down in a hot skillet and cook until golden and crispy.

Storage and Serving

  • Leftover duck confit can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the duck in a hot oven or skillet until warmed through.
  • Serve the duck confit with sautéed cabbage and peppercorn sauce for a delicious and elegant meal.
Nutrition
value
3387
calories per serving
104 g Fat128 g Protein339 g Carbs102 g FiberOther

Current Totals

  • Fat
    104g
  • Protein
    128g
  • Carbs
    339g
  • Fiber
    102g

MacroNutrients

  • Carbs
    339g
  • Protein
    128g
  • Fiber
    102g

Fats

  • Fat
    104g

Vitamins & Minerals

  • Calcium
    1698mg
  • Iron
    38mg
  • Vitamin A
    5449mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    32mg
  • Vitamin B6
    4mg
  • Vitamin B9
    393mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    146mg
  • Vitamin E
    8mg
  • Copper
    2mcg
  • Magnesium
    574mg
  • Manganese
    23mg
  • Phosphorus
    1722mg
  • Selenium
    85mcg
  • Zinc
    29mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp