Duck Confit Part 2 - Sauce
In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how to do a simple fruit-based pan sauce that’s a winner with any type of game. It’s simply equal parts berry jam, vinegar and water. You’ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Cook Time:5 Minutes
If you have already roasted and cured the duck legs for duck confit and want to know how to finish the dish to serve it like a Michelin star restaurant does, follow this video by chef John as he teaches you how to make this French classic an irresistible combination of succulent, fragrant meat encased in crispy skin and serve it with a gorgeous blueberry sherry sauce. A definite holiday season entree or main course dish.
Duck Confit Part 2 - Sauce Recipe Video