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Duck Confit Part 2 - Sauce

Food.Wishes's picture
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!
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Feel: 
Meaty
Method: 
Roasted
Ingredient: 
Duck, Meat
Cook Time: 
5 Minutes
Servings: 
4
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.

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1 Comment

Toni Morgan's picture
I was very impressed in the way the video was presented and it was easy to follow and my duck turned out just like in the video. Thanks.