Duck à la Sauce-prise
Crispy Duck Confit Legs with a Herb and Heinz A1 Crust, Served with a Savory A1 Pan Sauce
3 hours 30 minutes
Serves 4
DinnerFrench
Herb's take
This French-inspired duck confit goes undercover with an herby, tangy Heinz A1 glaze and crust. You'll learn classic confit technique, slow-cooked duck, finished crisp and saucy with a steakhouse twist.
Equipment needed
- Dutch oven
- wire rack
- foil-lined baking sheet
Ingredients
Yield
4
Instructions
- 01Rub duck legs all over with kosher salt, scatter with thyme, rosemary, black peppercorns, and crushed garlic. Cover and refrigerate for 12 to 24 hours.
- 02Rinse off the cure from duck legs and pat very dry. Arrange legs skin side down in a Dutch oven. Nestle in half of the same herbs and garlic from the cure, discarding the rest.
- 03Pour duck fat over legs until submerged. Bring to a gentle simmer on the stovetop, then cover and transfer to a 225°F oven. Cook for 2 1/2 to 3 hours until tender but not falling apart.
- 04Lift legs gently from fat and let drain on a wire rack.
- 05In a small bowl, combine panko, chopped parsley, 2 tbsp Heinz A1 sauce, and Dijon mustard. Mix to a damp, clumpy crumb.
- 06Preheat oven to 450°F. Arrange duck legs on a foil-lined sheet, skin side up. Brush skin generously with 1/3 cup Heinz A1 sauce, then press panko-herb mixture onto each leg, coating the top evenly.
- 07Roast duck legs for 10-12 minutes until the crust is deep golden and crisp.
- 08Meanwhile, melt butter in a skillet over medium heat. Add minced shallot and cook until translucent.
- 09Pour in white wine, scraping up brown bits. Reduce by half, then add chicken stock and simmer until thickened by a third.
- 10Whisk in remaining Heinz A1 sauce, then season with salt and pepper. Simmer 2 minutes more; strain if desired.
- 11Serve duck legs hot, topped with extra parsley and a generous spoonful of the A1 pan sauce.
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