Duck Confit With Sweet Potato Puree And Cherry-shallot Sauce Recipe
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Luisascatering / All my dishes 10 months, 4 weeks ago
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
Prep:15m Cook:25m Servings:2
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 Luisascater |
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Fans
Ingredients
- 1 box Grimaud Farms duck leg confit (4 legs in box)
- Puree:
- 2 large jewel yams, peeled and cut into chunks
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 cup heavy cream
- cinnamon, allspice and ginger, to taste
- Kosher salt and white pepper for seasoning
- Cherry-Shallot Sauce:
- 1/4 cup cherry preserves (I use "Bonne Maman" brand from France)
- 1 small shallot, minced
- tiny splash of olive oil
- 1/2 cup aged balsamic vinegar
- freshly ground black pepper, to taste
- pinch of kosher salt
- 1 tablespoon unsalted butter, cold
Directions
- 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.
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luisascatering 10 months, 2 weeks ago said:
If you don't do duck, do a pork tenderloin instead. Rub the tenderloin with a mixture of black pepper, kosher salt, olive oil, garlic paste and fresh rosemary, grill or roast it. You could even use a blackberry preserve instead of cherry and that would be excellent :-)
Chicken would work too with a few adjustments. I thought about it and an apricot preserve could be used in the balsamic sauce, also add some fresh sage :-)
barbiemensher 1 day, 23 hours ago said:
For those slightly more adventurous in the kitchen, you can try Huxter's recipe for duck confit. http://www.grouprecipes.com/97510/duck-leg-confit.html
It's the yummiest I've found so far, really easy, and he uses olive oil in lieu of duck fat although I stick with the good old fashioned, artery clogging stuff myself. And although I respect pieplate enormously, I can't think of a better smell in a house than a confit going in the oven! My neighbours came-a-knockin' just to see what smelled so good. :)
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pieplate 10 months, 3 weeks ago said:
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!
jimrug1 10 months, 3 weeks ago said:
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 great with those... Thanks for the recipe.
juels 10 months, 2 weeks ago said:
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 the sauce would also go well with ham, and cornish hen. Thanks for the great recipe!
lilliancooks 10 months, 2 weeks ago said:
This sounds so delicious! Do you think I can sub chicken for the duck? That sweet potato puree in combination with the cherry-shallot sauce sounds amazing!