Chef Anne’s Cheater’s Duck Confit & Bitter Greens

Name: Chef Anne’s Cheater’s Duck Confit & Bitter Greens
Yield: serves: 6
Ingredients: 6 duck legs; Kosher salt; Extra virgin olive oil; 6 onions, thinly sliced; 1 bottle of dry white wine; 1 thyme bundle, tied with butcher’s twine; 8 bay leaves; 1 bunch of dandelion greens, washed, dried, tough lower stems removed, and cut into 1-inch lengths; Red wine vinegar

December 9, 2011

When I worked at Savoy in SoHo, we had salt-roasted duck on the menu but we served only the breasts, so there was always an excess of duck legs hanging around. We’d eat the legs at our family meal, but after a while everyone was sick of them. Then one night, I was in a pinch for an hors d’oeuvres idea, and that’s when I came up with my cheater’s confit. As they say, desperation can be inspiration! My confit tastes just as good and authentic as a traditional confit, but it’s SOOOOO much faster. As far as I’m concerned, the time you save with my recipe is outstanding (this is one streamlined operation!) and so is the flavor.

Recipe notes

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