Main Course
Duck Leg Confit with Berries
For 2 servings
Prep time: 25 minutes
Easy
A vibrant and elegant twist on the classic duck confit, served with a tangy berry reduction.
Ingredients
For the duck:
| 2 legs | Duck leg confit |
| 1 tbsp | Duck fat |
| To taste | Black pepper |
For the berry sauce:
| 1 cup | Mixed berries (fresh or frozen) |
| 1 tbsp | Balsamic vinegar |
| 1 tsp | Honey or brown sugar |
| 1 tbsp | Butter |
| Pinch | Salt |
For serving:
| To garnish | Fresh herbs (thyme or parsley) |
| As desired | Side greens or roasted vegetables |
Preparation
1. Prepare the duck
- Preheat oven to 200°C (390°F).
- Place the duck legs skin-side up on a baking tray.
- Brush lightly with duck fat and sprinkle with black pepper.
- Roast for 15–20 minutes, until the skin is crisp and golden.
2. Make the berry sauce
- In a small pan, melt butter over medium heat.
- Add the berries, balsamic vinegar, and honey.
- Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add a pinch of salt and adjust sweetness or acidity to taste.
3. Serve
- Plate the crispy duck legs and spoon the warm berry sauce over or alongside.
- Garnish with fresh berries and herbs.
- Serve with a side of greens or roasted vegetables for balance.
4. Chef’s note
- You can use raspberries, blueberries, or a mix of seasonal fruits.
- The acidity of the berries perfectly complements the rich Maison Saint Léonard duck confit.
