Greek-Style Duck Confit with Orzo and Olives
Crispy duck legs served over lemon-infused orzo with Kalamata olives, oregano, and extra virgin olive oil.
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Ingredients
- 4 pieces Duck legs
- 2 tablespoons Kosher salt
- 1 tablespoon Dried oregano
- 3 cups Duck fat
- 1 1/2 cups Orzo pasta
- 3 cups Chicken stock
- 1/2 cup Kalamata olives, pitted and halved
- 1 large Lemon, zested and juiced
- 1/4 cup Extra virgin olive oil
- 3 cloves Fresh garlic, minced
- 2 tablespoons Fresh parsley, chopped(optional)
Instructions
- 1
Rub the duck legs with salt and half of the oregano; let sit in the refrigerator for at least 4 hours or overnight.
- 2
Preheat oven to 225°F (110°C). Rinse the salt off the duck, pat dry, and place in a heavy oven-proof pot. Cover completely with melted duck fat.
- 3
Slow-roast the duck in the oven for 3 to 4 hours until the meat is tender and pulling away from the bone.
- 4
Remove duck from fat. Heat a skillet over medium-high heat and sear the duck legs skin-side down until the skin is golden and very crispy.
- 5
While searing the duck, toast the orzo in a dry saucepan for 2 minutes, then add the chicken stock and simmer until liquid is absorbed and pasta is al dente.
- 6
Stir the lemon juice, zest, olive oil, minced garlic, remaining oregano, and Kalamata olives into the cooked orzo.
- 7
Season the orzo with black pepper to taste and fold in the fresh parsley.
- 8
Serve the crispy duck legs resting on a bed of the lemon-olive orzo, drizzled with a touch of the remaining olive oil.
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