Slovak-style Duck Confit

Ingredients

In this Slovak-style adaptation of Duck Confit, we incorporate the flavors and ingredients commonly found in Slovak cuisine. The traditional French dish is enhanced with the addition of local spices and herbs, such as paprika and marjoram, which infuse the duck with a distinct Slovak flair. The accompaniments are also modified to include braised cabbage and potato dumplings, which are staples in Slovak cuisine. These changes result in a unique and delicious fusion of French and Slovak culinary traditions. We alse have the original recipe for Confit de canard, so you can check it out.

• 4 duck legs 4 duck legs
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 1 teaspoon (5g) ground black pepper 1 teaspoon (5g) ground black pepper
• 2 teaspoons (10g) paprika 2 teaspoons (10g) paprika
• 1 teaspoon (5g) dried marjoram 1 teaspoon (5g) dried marjoram
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 1 tablespoon (15g) flour 1 tablespoon (15g) flour
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 teaspoon (5g) caraway seeds 1 teaspoon (5g) caraway seeds
• 4-6 potato dumplings (halušky) 4-6 potato dumplings (halušky)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Rub the duck legs with salt, pepper, paprika, marjoram, and minced garlic.
3. 3.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
4. 4.
   Sear the duck legs, skin side down, until golden brown and crispy, for about 5 minutes.
5. 5.
   Flip the duck legs and cook for an additional 2 minutes.
6. 6.
   Remove the duck legs from the skillet and set aside.
7. 7.
   In the same skillet, sauté the sliced onion until translucent.
8. 8.
   Add the shredded cabbage, caraway seeds, and sugar to the skillet. Cook until the cabbage is slightly wilted.
9. 9.
   Place the duck legs on top of the cabbage mixture in the skillet.
10. 10.
    Pour the chicken or vegetable broth into the skillet until the duck legs are partially submerged.
11. 11.
    Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
12. 12.
    Cook for 2-3 hours, or until the duck meat is tender and easily falls off the bone.
13. 13.
    While the duck is cooking, prepare the potato dumplings according to the package instructions.
14. 14.
    In a separate small saucepan, melt the butter over medium heat.
15. 15.
    Stir in the flour to create a roux and cook for 1-2 minutes.
16. 16.
    Gradually whisk in the cooking liquid from the skillet to create a gravy. Cook until thickened.
17. 17.
    Serve the Slovak-style Duck Confit with the braised cabbage, potato dumplings, and drizzle with the gravy.

Treat your ingredients with care...

• Duck legs — Make sure to thoroughly rub the seasoning onto the duck legs to enhance the flavor. You can also marinate the duck legs overnight for a more intense taste.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and becomes tender. Adjust the cooking time if needed to achieve the desired texture.
• Potato dumplings — Follow the package instructions for cooking the potato dumplings. Be careful not to overcook them, as they can become mushy.

Tips & Tricks

• For extra crispy skin, you can place the seared duck legs under the broiler for a few minutes before transferring them to the oven.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the cooking liquid and simmer until thickened.
• Serve the duck confit with a side of cranberry sauce for a tangy contrast to the rich flavors.
• Leftover duck confit can be refrigerated and enjoyed the next day. Reheat it in a skillet over low heat to maintain its tenderness.
• To add a touch of freshness, garnish the dish with chopped parsley or chives before serving.

Serving advice

Serve the Slovak-style Duck Confit hot, with the braised cabbage and potato dumplings arranged on a plate. Drizzle the gravy over the duck and garnish with fresh herbs for an appealing presentation.

Presentation advice

For an elegant presentation, place the duck leg on top of a bed of braised cabbage, with the potato dumplings arranged neatly on the side. Drizzle the gravy around the plate and sprinkle some paprika or marjoram on top for a pop of color.