Duck confit with roasted rutabaga and balsamic sauce

Duck confit with roasted rutabaga and balsamic sauce

Making your own amazing New Year's Eve dinner this year? You should! This festive duck confit is super luxurious but surprisingly easy to prepare. Perfect with oven-roasted rutabaga and balsamic sauce. Ring in the new year in a higher state of low-carb deliciousness!

Duck confit with roasted rutabaga and balsamic sauce

Making your own amazing New Year's Eve dinner this year? You should! This festive duck confit is super luxurious but surprisingly easy to prepare. Perfect with oven-roasted rutabaga and balsamic sauce. Ring in the new year in a higher state of low-carb deliciousness!
USMetric
4 servingservings

Ingredients

  • 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 1 yellow onionyellow onions
  • 2 2 garlic clovegarlic cloves
  • 4 4 duck legduck legs
  • 2¼ lbs 1 kg butter or ghee or duck fat
  • 1½ lbs 650 g rutabaga
Balsamic sauce
  • 1 tbsp 1 tbsp balsamic vinegar
  • 1 tbsp 1 tbsp Dijon mustard
  • 1 tbsp 1 tbsp tomato paste
  • 1 cup 225 ml heavy whipping cream or sour cream

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bring the broth to a simmer, stir in vinegar, mustard and tomato paste. Add sour cream or heavy cream. Salt and pepper to taste, add some more vinegar if needed.

Tip!

If you do not have access to a slow cooker, you can also use a cast-iron pot or prepare the dish on the stove on medium-low heat. It takes 2-3 hours, depending on the duck legs' size. If you have an ovenproof pan, you can cook in the oven on 250°F/125°C after step 2.

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2 comments

  1. Una
    You must be joking! 1kg of butter for four people. That is nearly £10 in money before you buy the duck and all the rest! And is it really necessary to use 1kg for small duck legs? Sounds very excessive to the point it sounds like another mistake in your recipes!
    Reply: #2
  2. Kristin Parker Team Diet Doctor
    The butter/ghee is for frying. In step 2, it says this is optional.

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