Duck Confit with Cherry Gastrique
Slow-cooked duck confit, crisped just before serving, is balanced by a bright cherry gastrique—sweet, tart, and layered with depth. Together, they create a dish that feels both rustic and refined, ideal for the table in cooler months.
Ingredients (serves 4)
Duck Confit
4 duck legs, skin on
2 tbsp kosher salt
4 sprigs fresh thyme
3 cloves garlic, smashed
1 bay leaf
2 cups duck fat (or enough to fully submerge legs)
Cherry Gastrique
1 cup fresh or frozen cherries, pitted
½ cup sugar
½ cup red wine vinegar
1 tsp black peppercorns
Method
Duck Confit
Rub duck legs with salt, thyme, garlic, and bay leaf. Cover and refrigerate overnight.
Rinse lightly and pat dry. Place in an ovenproof dish, cover with duck fat.
Cook at 250°F (120°C) for 2½–3 hours, until tender.
To serve, crisp skin in a hot skillet until golden.
Cherry Gastrique
In a small saucepan, combine sugar and vinegar. Simmer until reduced and syrupy.
Add cherries and peppercorns; cook 5–7 minutes until softened.
Strain or leave rustic, depending on preference.
Serve duck with a spoonful of cherry gastrique, pairing richness with brightness.
Notes
Sourcing: Look for duck legs from a trusted local butcher or farmers market. Fresh, seasonal cherries bring the best flavor to the gastrique.
Suggested Pairing
2021 Pinot Noir (Jesse Katz) — A pairing rooted in tradition, elevated by detail. The richness of duck is cut by the wine’s structure and lifted by the fruit notes of black cherry and currant.
