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Asian Duck Confit with Goat Cheese and Braised Red Onion

4 Muscovy duck legs


Chinese Marinade:
1/2 c Maple syrup
1 Celery stalk; diced
1 md Carrot; diced
1 md Spanish onion; diced
1 tb Minced fresh ginger
6 Garlic cloves - (to 7); minced
2 tb Salt
1/4 c Chopped coriander
1 ts Crushed black peppercorns
1 tb Dry sherry or Marsala
1 tb Sesame oil
4 tb Soy sauce


Goat Cheese & Braised Onion Tart
2 tb Olive oil
3 Red onions; sliced thin rounds
1 tb Red vinegar
1 c Red wine
1/2 tb Sugar
Salt; to taste
1/2 lb Puff pastry
4 oz Goat cheese; sliced
4 Tomatoes; peeled, seeded
6 Olives - (to 8); pitted, chopped
1/2 ts Parmesan cheese


Combine all marinade ingredients in a bowl. Add duck legs and marinate for 3 days. Remove legs from marinade and place in a heavy cast-iron skillet. Cover with duck fat or vegetable oil. Place in a slow 235 degree oven for 4 hours. Cool legs. Shred meat off of 2 legs and trim excess fat from the other 2 legs. Goat Cheese And Braised Red Onion Tart: Heat oil in a cast-iron skillet and saute the red onions until translucent. Stir in vinegar, red wine, sugar and salt. Place skillet in 375 degree oven for 1/2 hour. Cool. (Can be done 1 day ahead). Roll out puff pastry and cut out an 8-inch circle. Place on a pizza pan. Spread pastry with the braised onion mixture and top with goat cheese slices, tomatoes and olives. Sprinkle with Parmesan cheese. Place duck legs and shredded meat on top. Serve. This recipe yields 4 servings.


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