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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.

Reviews & Comments 4

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  • lilliancooks 9 years ago
    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!
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    " It was excellent "
    juels ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    pieplate ate it and 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!
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