Mediterranean Duck Confit with Roasted Artichokes
Crisp duck legs paired with roasted artichoke hearts, cherry tomatoes, and a splash of balsamic vinegar.
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Ingredients
- 4 pieces duck legs
- 3 cups duck fat
- 14 ounces frozen or canned artichoke hearts
- 1 cup cherry tomatoes
- 6 pieces garlic cloves, smashed
- 1 tablespoon dried oregano
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- 1
Preheat your oven to 300°F (150°C) and season the duck legs generously with salt, pepper, and half of the oregano.
- 2
Place the duck legs in a deep baking dish and cover completely with melted duck fat and half of the garlic.
- 3
Slow-cook the duck in the oven for 2.5 to 3 hours until the meat is tender and pulling away from the bone.
- 4
Remove the duck from the fat and place on a baking sheet; increase oven temperature to 425°F (220°C).
- 5
On a separate tray, toss the artichoke hearts, cherry tomatoes, and remaining garlic with olive oil and the rest of the oregano.
- 6
Roast the duck legs and the vegetable tray simultaneously for 15-20 minutes until the duck skin is crispy and vegetables are charred.
- 7
Remove from the oven and immediately drizzle the roasted vegetables with the balsamic vinegar while they are still hot.
- 8
Serve one duck leg per plate surrounded by the roasted artichoke mixture and a spoonful of the pan juices.
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