Recipe courtesy of Ming Tsai
Episode: The Whole Duck
Save Recipe Print
Total:
4 hr 39 min
Prep:
45 min
Inactive:
24 min
Cook:
3 hr 30 min
Yield:
4 to 5 servings
Level:
Intermediate

Ingredients

Duck Confit: 
Citrus Pea Sprout Salad:

Directions

Duck Confit:

Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.

Citrus Pea Sprout Salad:

For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts. 

Plating: Place a small mound of the salad on a plate and top with two duck legs.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Duck Confit

Recipe courtesy of David Rosengarten

Duck Confit

Recipe courtesy of Mike Kulick

Duck Confit

Recipe courtesy of Lora Brody

Duck Confit

Recipe courtesy of Emeril Lagasse

Duck Confit

Recipe courtesy of Chez Pascal

Duck Confit

Recipe courtesy of Heist Brewery

Duck Confit

Recipe courtesy of Mike Kulick

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.