Duck confit with caramelized endives, sautéed onions, lentils, za’atar and tangerine juice made using the Victoria Cookware Paella Skillet.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Victoria Cookware.
Duck Confit
INGREDIENTS
- 4 ea. Duck legs
- 2 tbsp. Za’atar spice
- 2 tbsp. Smoked paprika
- 1 tsp. Cumin
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 cup Salt
- 1/4 cup Sugar
- Duck fat
METHOD
- Mix the spices, salt, and sugar together.
- Season the duck legs thoroughly all over and in every nook and cranny, lifting the skin.
- Place on a wire rack lined with a sheet tray and let set in the refrigerator for 24hrs.
- Heat your oven at 200f.
- Rinse and pat dry the duck legs.
- Melt the duck fat in your Victoria Cast iron paella pan. Submerge your duck legs into the fat and place into the oven at 200f until tender.
- You can cool in the legs to store or remove and eat. Sear skin in a pan before serving if desired.
