Having a homemade French Bistro dish at home doesn’t have to be a laborious affair. Although I’ve made my own confit duck legs before, one rarely has 48 hours of prep time these days for a weeknight meal. The simple recipe below takes about 30 minutes and is equally good with store-bought confit duck legs, leaving you plenty of time to open a good bottle of wine and savour this indulgent dish à la française – very slowly…
Duck Confit with Orange and Watercress (adapted from Gourmet Magazine) 4 servings 4 navel oranges 1 tablespoon red-wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon packed dark brown sugar 1/4 cup extra-virgin olive oil 4 Confit Duck Legs at room temperature 8 cups watercress sprigs (from 2 bunches), tough stems discarded 1 cup walnuts, toasted, cooled, and coarsely broken
With a sharp paring knife, cut peel and white pith from oranges, then cut each orange crosswise into 5 slices.
Whisk together vinegar, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add oil in a slow stream, whisking until combined.
Cook duck, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and duck is heated through, 15 to 20 minutes.
Toss watercress and walnuts in a bowl with just enough dressing to coat. Divide orange slices among plates, then drizzle with any remaining dressing and top with salad and a duck leg.
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