Friday, March 19, 2010

Duck Confit with Roasted Celeriac

This post is a bit of a cheat, in that I didn't prepare my own duck confit. However I always wondered what those vacuum-sealed packages of duck confit were like, so last week I picked one up at the market. Not cheap -- $12 for one fat-preserved leg -- but I chose a Quebec brand figuring it'd be of good quality.

You know what? It was pretty tasty! And so easy to prepare. Basically you unwrap the packaging, place the leg on a baking sheet skin side down, pop it in the oven at 400F for five minutes, then flip it over so it's skin side up and put the oven on broil to crisp the skin for another five minutes or so. Keep an eye on it though, you don't want the skin going from crispy brown to crispy black.

On the side I served some roasted celeriac, a great match for duck. And some orange relish over top. As you know, orange and duck also pair wonderfully. At nearly 50 grams of fat per package, I won't be eating duck confit every week, but every once in a while it's a nice indulgence.

Roasted Celeriac

1 celery root
1 tbsp olive oil
Salt and pepper to taste

Wash celery root and cut off outer layer. Dice.

Drizzle with olive oil and salt and pepper.

Place on baking sheet and bake at 375F for 25-30 minutes.

Orange Relish

1 large orange
3 tablespoons sugar
2 tablespoons white wine vinegar
Salt and pepper to taste

Peel orange. Blanch peels in boiling water; drain and chop roughly.

Trim off and discard pith from orange. Cut orange into small pieces and combine with chopped peel, sugar and white wine vinegar in a small pot.

Simmer gently until liquid cooks down and relish becomes slightly syrupy, about 5-6 minutes; season with salt and pepper.

Source: Anthony Sedlak, The Main

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