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Author Notes: I adapted this recipe from one within Hank Shaw's book, Duck Duck Goose. (Duck Confit with Lemon and Pasta)
I liked Shaw's idea of combining the duck with lemon and a carbohydrate, and since I had some leftover white rice to use up I decided to try that. —madison
Duck Legs Confit
cups white Rice
cup celeriac, 1/2" cubed or sliced
lemon, for zest
- preheat the oven to 350. Melt the butter on med heat in a skillet, add rice. Saute the rice 5 min, then add celeriac. Set skillet in the oven for 5- 10 min, until celeriac is cooked but still firm. While the skillet is in the oven, take the confit out of the fat and shred. (i find it helpful to warm the fat again until it is liquid) Replace skillet to stove and add leeks and duck. Continue to saute until heated through. Portion to serve, and garnish with lemon zest.