Duck confit with roasted rutabaga and balsamic sauce
- 1 tbsp 1 tbsp sea salt
- 1 tbsp 1 tbsp dried sage or dried rosemary
- 2 tbsp 2 tbsp dried parsley
- 10 10 allspice berries
- 5 5 peppercorn, whitepeppercorns, white
- 1 1 bay leafbay leaves
- 1 (4 oz.) 1 (110 g)
- 2 2 garlic clovegarlic cloves
- 1½ lbs 650 g duck legduck legs
- 2¼ lbs 1 kg butter or ghee or duck fat
- 1 lb 450 g
- 1 cup 240 ml drippings from the meat /broth from the duck
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 1 tbsp 1 tbsp balsamic vinegar
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp
- In a mortar, crush the spices together with the sea salt. Wipe the duck with kitchen paper and pat dry, then rub the spice mixture over the duck. Let sit for a while at room temperature.
- Fry the duck legs in plenty of butter or ghee for a few minutes. You can even skip this step if you want but it adds an extra nice flavor and color.
- Put the duck and the gravy in the slow cooker. Add finely chopped onion and garlic, then pour over the butter, ghee, or duck fat so the meat is completely covered. Cover and cook on low for 6 hours.
- Strain the cooking juices, set aside the onion, and pour into a glass jar. Cool quickly so the fat solidifies and the broth separates. Remove the fat with a spoon and save the broth for the sauce. Keep the fat in a jar, so you can use it for cooking later.
- Peel and slice the rutabaga into half-inch (1 cm) pieces. Brush with oil, salt, and pepper. Bake in the oven 365°F (185°C) for 20 minutes or until they get soft.
- Bring the broth and cream cheese to a boil, stir in balsamic vinegar, mustard, and tomato paste. Salt and pepper to taste, add some more vinegar if needed. Simmer until desired thickness of the sauce.
- Serve the duck with rutabaga and the balsamic sauce.
If you don't have a slow cooker you could use a dutch oven and cook it on the stove on medium-high heat. It'll take about 2-3 hours depending on the size of the thighs. You could also cook it in the oven at 260°F (185°C) after step 2.