Glazed Duck Confit with Olive Relish and Sauce Verte Original recipe by  Naomi Pomeroy

Beach Daisy in Yachts Compton Wine Dinner Entrée summer 2024 this entree was so amazing
8 Servings

This recipe sounds fancy and fabulous . . . because it is! Those of you who joined us this past June for a wine dinner in Yachats with the Beach Daisy Wine Shop may recognize this decadent duck dish prepared by chef Karen Moyer. It was so amazingly delicious, and especially so with our Pinot Noir, we had to share it with you.

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Ingredients

RELISH
½ c      pitted prunes
2          wide strips lemon zest
½ c      Armagnac or brandy
½ c      sugar
Kosher salt
6 T       olive oil, divided
1          small shallot, finely chopped
2          garlic cloves, finely chopped
¼ t       crushed red pepper flakes
1c        pitted green olives (such as Castelvetrano), coarsely chopped
1 T       Sherry vinegar
Freshly ground black pepper

Instructions Relish

  • Bring lemon zest, Armagnac, sugar, and 3 cup water to a boil in a medium saucepan. Reduce heat and simmer 15 minutes for alcohol to cook off. remove from heat.
  • Place prunes along with a pinch of salt in a bowl, pour hot liquid over, stir to combine; let stand 20 minutes to soften and plump
  • Let cool. Drain.
  • Heat 3 floz. oil in a small skillet over medium-high. Cook shallot, garlic, and red pepper flakes, stirring occasionally, until shallot is translucent, about 2 minutes.
  • Combine with prunes, olives, vinegar, and 2 floz mild oil and 2 oz. flavorful olive oil; season with salt and pepper to taste. Add more oil as needed
  • Relish can be made 2 days ahead. Let cool; cover and chill. Relish can be made 2 days ahead. Let cool; cover and chill.

Ingredients PARSNIP PUREE

1 lb      parsnips, peeled, thinly sliced
2          garlic cloves, thinly sliced
½ c      heavy cream
½ c      whole milk
2 T       unsalted butter
Kosher salt

Instructions PARSNIP PUREE

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.

DO AHEAD: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.

Ingredients Duck

5          juniper berries
1t         coriander seeds
1          bay leaf, crumbled
¾ t       black peppercorns
¾ t       ground allspice
¼ t       ground cinnamon
¼ t       ground cloves
3 T       kosher salt
8          duck legs (thigh and drumstick)
1          bunch thyme
1          head garlic, quartered
11 oz.  duck fat, melted to liquid form

Instructions Duck

  • Toast juniper berries and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill along with bay leaf, peppercorns, and allspice. Transfer spice mixture to a small bowl and mix in cinnamon, cloves, and salt
  • Using a knife, score around the end of each duck leg bone, then prick skin all over with a knife. Sprinkle with spice mixture; cover and chill at least 12 hours. and up to 2 days for maximum flavor.
  • Preheat oven to 250°. Rinse duck legs, pat dry, and arrange, skin side down, in a large roasting pan.
  • Add thyme, garlic, duck fat, and ½ cup water. Cover with foil and cook until rendered fat submerges duck, about 2 hours. Turn duck skin side up, cover, and continue to bake until meat is very tender, 2–2½ hours longer.

DO AHEAD: Duck can be brined 12 – 48 hours before baking; keep chilled. It can be cooked 5 days ahead. Let cool in fat; cover and chill.

Ingredients SALSA VERTE

Kosher salt
1          small shallot, finely chopped
3 T       white wine vinegar
½ c      olive oil
3 T       finely chopped fresh flat-leaf parsley
1 T       finely chopped fresh chives
1 T       finely chopped fresh mint

Instructions SALSA VERTE

  • combine shallot, white wine vinegar, and a pinch of salt in a small bowl; let stand 5 minutes. Stir in oil, parsley, chives, and mint.
    DO AHEAD: Sauce can be made 1 hour ahead. Cover and keep room temperature.

Ingredients GLAZE

½ c      dark brown sugar
½ c                  Sherry vinegar

Instructions Glaze and Plating 

  • Increase oven temperature to 400°.
  • Bring brown sugar, Sherry vinegar, and pinch of salt to a boil in a small saucepan.
  • Reduce heat; simmer until sugar dissolves and mixture is slightly reduced and syrupy, about 8
  • Remove duck legs from fat, scraping off excess, and place on a rimmed baking sheet.
  • Roast until skin is browned and crisp, 20–30 minutes. Lightly brush duck with vinegar mixture and roast, brush- ing with vinegar mixture halfway through, until glaze is bubbling, 8–10 minutes
  • DO AHEAD: Sauce can be made 1 hour ahead. Cover and keep room temperature.

PLATING

Place about 3 oz. parsnip puree on plate, top with a spoon full of salsa verte, place a duck leg in center of puree, top with a spoon full of relish.