Peruvian Duck Confit Leg
A rich and flavorful dish inspired by Peruvian cuisine, featuring slow-cooked duck leg confit served with a side of tangy salsa criolla.
Ingredients
- ●2 Duck legSkin removed
- ●1/4 cup Quenched red wine vinegar
- ●1 tsp Cazuela chili flakes
- ●2 tbsp Olive oil
- ●2 cloves Garlic
- ●1/4 cup Fresh cilantro
- ●1 tsp Salt
- ●1/2 tsp Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the duck legs with salt, black pepper, and chili flakes.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the duck legs until browned on both sides, about 5 minutes per side.
- 5
Transfer the duck legs to a plate and set aside.
- 6
Add the garlic to the pot and cook for 1 minute.
- 7
Add the vinegar to the pot and stir to deglaze, scraping up any browned bits.
- 8
Return the duck legs to the pot and transfer to the preheated oven.
- 9
Braise the duck legs for 2-1/2 hours, or until tender and falling off the bone.
- 10
Remove the duck legs from the pot and let rest for 10 minutes.
- 11
Strain the sauce and discard the solids.
- 12
Serve the duck legs with the sauce spooned over the top.