Print

Duck Confit with Roasted Rhubarb

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and elegant dish featuring tender, slow-cooked duck confit paired with tangy roasted rhubarb, buttery potatoes, and sautéed spinach. Perfect for an impressive yet comforting meal.

Ingredients

4 duck legs

1 heaped tbsp salt flakes (or 1 level tbsp table salt)

1/2 tsp crushed black pepper

1 tsp dried thyme

2 bay leaves, ripped into quarters

3 garlic cloves, peeled and crushed

150 ml (2/3 cup minus 2 tsp) dry white wine

200 g (7 oz) rhubarb, washed and cut into 5 cm pieces

3 tbsp caster sugar

500 g (1.1 lbs) baby new potatoes

1 tbsp salted butter

160 g (1 1/2 cups packed) baby spinach

Salt and pepper, to taste

Instructions

  1. Rub duck legs with salt, pepper, thyme, bay leaves, and garlic. Cover and refrigerate for at least 12 hours.
  2. Preheat oven to 275°F (135°C). Place duck legs in an ovenproof dish, pour in wine, cover with foil, and cook for 2 1/2–3 hours until tender and fat is rendered.
  3. Preheat oven to 375°F (190°C). Arrange rhubarb in a baking dish, sprinkle with sugar, and roast for 15 minutes until soft but holding shape.
  4. Boil baby new potatoes until tender. Drain and toss with butter, salt, and pepper.
  5. Sauté spinach lightly until just wilted.
  6. Serve duck legs with roasted rhubarb, potatoes, and spinach.

Notes

Swap rhubarb with roasted apples, pears, or plums for a different flavor.

Crisp the duck skin under the broiler before serving for added texture.

For a lighter meal, replace potatoes with a fresh salad.

Leftover duck confit can be stored in its fat for up to a week or frozen for 3 months.

Nutrition

Find it online: https://justsosavory.com/duck-confit-with-roasted-rhubarb/