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30-minute dinner: Duck Confit with Pomegranate-Walnut Chutney

Duck Confit

If you are looking for a sophisticated yet super-quick dinner party meal, duck confit is the dish for you. Endlessly versatile, your fridge should never be without duck confit legs. In this incarnation, we paired the duck with a crunchy and tangy walnut pomegranate “stuffing” that complements the

Ingredients

Scale

For the duck:

  • 4 Duck confit legs

For the stuffing

  • 2 T avocado oil, ghee or extra-virgin olive oil
  • 1/2 C chopped onions
  • 1/2 C walnuts or walnut pieces, coarsely chopped
  • 1/4 C barberries, soaked in warm water for 10 minutes and drained
  • 1/4 C coarsely chopped dried golden plums, dried sour cherries or fresh or frozen cranberries
  • 1/4 C pomegranate molasses

Instructions

First make the duck.

  1. Heat the oil or ghee in a large heavy skillet over medium-high heat.
  2. Add the onions and cook until golden. Add the walnuts and lower the heat to medium. Cook stirring for a few minutes.
  3. Add the barberries and other fruit and the pomegranate molasses. reduce the heat to low, and cook for 5 minutes, stirring occasionally.

Now let’s make the duck:

  1. Get a sauté pan screaming hot.
  2. When the pan is hot, start by sautéing the non-skin-side-down of the duck leg until golden, about 3 minutes.
  3. Now flip the duck leg and sauté the skin-side-down and get it nice and crispy. This will take between 3-5 minutes.
  4. Serve immediately accompanied with the pomegranate walnut chutney.

Notes

Duck legs are fatty and will splatter, so be careful when searing. We highly recommend using a splatter screen.

Find it online: https://www.circleofeaters.com/duck-confit-with-walnut-pomegrate-chutney/