1 ten inch stainless steel or cast iron pan for browning the confit-use whatever you have
Black Raspberry Duck Confit Sauce
1qtduck stock preferably homemade
2tbsp sugar or maple syrup
¼cup red wine vinegar
1cup fresh black raspberries or regular raspberries, you can increase this to up to 2 cups if you can manage.
1teaspoon chopped fresh ginger
2tbsp unsalted butter
Finishing the dish
4legsduck confit recipe follows
1tablespoonduck fat or lard
Fresh raspberriesto garnish
seasonal vegetables of your choice
Black raspberry sauce
Heat all ingredients in a non-reactive saucepan on medium-high heat for 20-30 minutes, or until reduced by half. The length of time will vary depending on how wide your pot is.
Pass the sauce and all the berries through a chinois or fine strainer, then return to the pot and keep warm, or refrigerate or freeze until needed.
You should end up with about 1 cup of sauce. To serve, continue reducing a bit on medium heat, then whisk in the cold butter, and continue cooking until the sauce is thick and glossy. double check the seasoning for salt and sugar, adjust as needed, then serve immediately.
Preheat the oven to 300 F.
In a large saute pan, heat the duck fat or lard until hot. It's good to use a nonstick pan here like cast iron. Add the duck legs, skin side down. Cook in the pan over medium heat for a few minutes, then place in the preheated oven for 5-10 minutes or until hot throughout.
Remove the duck legs from the oven and put back on the burner on medium heat until the duck skin is crisp and golden brown.
You only want to cook the confit on the skin side, don't cook the flesh or it will toughen. Remove the pan from the heat oven and put it back on the burner to make sure the skin is crisp and browned, then remove to a plate and serve with the sauce, and garnish with the fresh berries.
I don't like my sauces overly sweet, but if you taste it and think it's lacking for you, add a little more sugar.
I had this with some soft polenta and braised baby napa cabbage, it would be great with just some buttered wild rice too though.