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Holiday Duck Confit

served on Duck Fat Fried Quinoa with Cherries and a Cherry Gravy


- 4 duck legs

- 2 tablespoons kosher salt

- 1 teaspoon black pepper

- 4 cups duck fat (for confit)

- 1 cup quinoa

- 2 cups water

- 1 cup cherries, pitted and halved

- 2 tablespoons duck fat (for frying)

- 1 tablespoon cornstarch

- 1 cup cherry juice

- Salt and pepper, to taste


1. In a small bowl, mix together kosher salt and black pepper. Rub the mixture all over the duck legs. Place the duck legs in a large Ziploc bag and refrigerate overnight to marinate.

2. Preheat your oven to 300°F (150°C). Remove the duck legs from the refrigerator and rinse off the excess salt mixture. Pat them dry with paper towels.

3. In a large oven-safe skillet or Dutch oven, melt the duck fat over low heat. Add the duck legs, ensuring they are completely submerged in the fat. Cover the skillet or Dutch oven and transfer it to the preheated oven.

4. Slow-cook the duck legs in the oven for about 3 hours, until the meat is tender and easily pulls away from the bone. Remove the duck legs from the fat and set them aside.

5. While the duck legs are cooking, prepare the quinoa. Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and water. Bring it to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes, until the quinoa is tender and the water is absorbed. Fluff with a fork and set it aside.

6. In a separate skillet, melt 2 tablespoons of duck fat over medium heat. Add the cooked quinoa and stir-fry for about 5 minutes until it is heated through and lightly crispy. Set aside.

7. In a small saucepan, whisk together cornstarch and cherry juice until the cornstarch is fully dissolved. Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 5 minutes, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.

8. To serve, place a portion of the duck fat fried quinoa on a plate. Top it with a duck leg and garnish

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