Agrodolce
3 Tbsp olive oil
2 cloves garlic, minced
1 small shallot, minced
1 jar Clif Family Organic Persimmon Butter
¼ cup hoshigaki (dried apricot is fine if unavailable)
2/3 cup Aged Balsamic vinegar
2 Tbsp toasted pinenuts
2 Tbsp coarse chopped capers
Salt to taste
- In a medium saucepan, add olive oil over medium-low heat.
- Saute garlic and shallots until fragrant.
- Add remaining ingredients and bring mixture to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Transfer to a container and store refrigerated up to 1 week.
Confit Duck Leg
Curing salt
4 Tbsp salt
1 Tbsp sugar
1 tsp fresh cracked black pepper
2 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/8 tsp ground clove
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
- Mix seasonings together until evenly distributed.
Duck
6 duck legs (Muscovy)
Curing salt from above
4 cups+ duck fat (can be purchased through most butchers or specialty food stores)
1 bunch fresh thyme
6 cloves garlic
2 shallots, cut into chunks
- Season duck legs evenly with curing salt mixture. Transfer to a container and refrigerate for 24 hours before the next step.
- Rinse seasoning off duck legs and blot dry.
- Preheat oven to 250 degrees. Melt duck fat in a pot over low heat until liquid.
- In an appropriately sized baking dish, lay ducks legs skin side up in a single layer. Add thyme, garlic and shallots.
- Cover duck with duck fat. Duck legs should be fully submerged. If more fat is needed, you can make up the difference with a neutral flavored cooking oil.
- Cover dish with a lid or foil, and transfer to preheated oven. Cook until completely tender, around 3-4 hours.
- Remove from oven and allow to fully cool at room temperature. Remove duck legs from fat. Note, if planning to save fat for reuse, strain, refrigerate and allow fat to separate from gelee left over from duck, separate and freeze.
- To serve, working in batches, in a non-stick skillet or well-seasoned cast iron pan over medium heat, add a little duck fat to the pan and place duck legs skin side down to crisp the skin. Using a slotted spatula, gently flip once the skin has crisped and easily releases from the pan. Allow to warm through on the bottom side over low heat for 2-3 minutes.
- Plate and serve with Persimmon Agrodolce.
