1322. DUCK CONFIT with FINGERLING POTATOES and BACON in BROTH

yields six servings


Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons Kosher salt

To Garnish:
8 fingerling potatoes, sliced
2 tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
salt, to taste

For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.


courtesy of: Chef Brooke Williamson, Amuse Café, 796 Main Street, Venice, California 90291, (310) 450-1956