Duck Confit With Sweet Potato Puree And Cherry-Shallot Sauce
From luisascatering 15 years ago
- 25 minutes to make
- Serves 2
You KNOW I went back to Costco and bought more of that delicious duck confit! The sweet potato puree is soooo good, like sweet potato pie! We were also licking the cherry sauce off the spoon when dinner was over :-p
Ingredients
- 1 box Grimaud Farms duck leg confit (4 legs in box) shopping list
- Puree: shopping list
- 2 large jewel yams, peeled and cut into chunks shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons brown sugar shopping list
- 1/4 cup heavy cream shopping list
- cinnamon, allspice and ginger, to taste shopping list
- kosher salt and white pepper for seasoning shopping list
- Cherry-Shallot Sauce: shopping list
- 1/4 cup cherry preserves (I use "Bonne Maman" brand from France) shopping list
- 1 small shallot, minced shopping list
- tiny splash of olive oil shopping list
- 1/2 cup aged balsamic vinegar shopping list
- freshly ground black pepper, to taste shopping list
- pinch of kosher salt shopping list
- 1 tablespoon unsalted butter, cold shopping list
How to make it
- For Puree:
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to low and cook until potatoes are tender.
- Drain and return potatoes to pan.
- Add spices, butter, brown sugar and cream. Stir together and cook over low heat, stirring occasionally, until mixture is well combined and sugar is dissolved.
- Transfer to a food processor fitted with a metal blade. Process until mixture is smooth. Adjust seasoning to taste with salt and pepper.
- For sauce:
- In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until beginning to soften.
- Add cherry preserves, balsamic vinegar and black pepper. Bring to a boil. Reduce heat to low and cook until mixture is reduced and thickened (if it gets too thick, just add a little water). Swirl the cold butter into the sauce and season with salt and pepper.
- For confit:
- Roast confit (skin side up) in 400 degree oven for 15 minutes until warmed through and slightly crispy.
- To serve: Spoon puree onto each plate. Set 2 duck legs on top, kind of criss crossing them. Drizzle a little sauce on the duck and the remaining sauce around plate.
People Who Like This Dish 3
- Good4U Perth, Canada
- reviews Anycity, Anystate
- juels Clayton, NC
- pieplate Claremont, CA
- jimrug1 Peoria, IL
- luisascatering Burlingame, CA
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The Rating
Reviewed by 4 people-
COSTCO has duck en confit?? and only four legs to a box??? omg! A house that doesn't reek of duck fat! Thank you very very much!
pieplate
in Claremont loved it
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You have definitely made this for the eyes as much as the taste buds. I love confit and I love the sweet potato puree. The Cherry Shallot sauce is perfect with the duck... I just brought home some wild goose breasts and I think this sauce will be g...more
jimrug1
in Peoria loved it
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Was finally able to buy duck at my local food store. I guesse it's seasonal. Roasted the duck and made your cherry-shallot sauce. It was super easy. The sauce had a sweet and sour flavor, and went so good with that duck! Even my kids ate it! I think ...more
juels
in Clayton loved it
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