Duck Leg Confit with Roasted Sweet Potato and Caponata

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a popular American restaurant. In this recipe, the duck leg could be substituted with, for example, beef ribeye, roasted chicken, or pork chop. It would still serve as an excellent illustration of how sweet potato as a side dish looks much more festive than regular potatoes. Its sweetness pairs particularly well with 'gamey' meats, which in some sense applies to duck as well.

Ingredients

Duck legs confit - 1 piece
Eggplants - 3.5 oz
Celery stalk - 1.4 oz
Capers - 0.7 oz
Olives stuffed with lemon - 0.7 oz
Baking Tomatoes - 1.4 oz
Pistachios - 0.5 oz
Mild Chili Spice - 0.5 oz
Malt Vinegar - 0 fl oz
Honey - 0.7 oz
Garlic - 2 cloves
Thyme - 1 sprig
Sour Cream - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Thoroughly wash the sweet potato with a brush, drizzle with oil, sprinkle with salt, and wrap in foil.

Step 2

Bake in a preheated oven at 356°F for 40 minutes to 1.5 hours, depending on the size. The cooked sweet potato should be easily pierced with a skewer or knife.

Step 3

Prepare the caponata. Heat olive oil in a saucepan over medium heat. Add diced eggplant and celery, along with minced garlic. Sauté, stirring, until the eggplant is golden and slightly softened, about 15 minutes.

Step 4

Add the diced tomatoes, capers, olives, pine nuts, and minced chili pepper. Season with honey and wine vinegar. Salt and pepper to taste. Simmer the caponata covered over low heat for about 10-12 minutes. The eggplants should become tender but retain their shape.

Step 5

Before serving, warm the confit leg in its own fat with the addition of a sprig of thyme.

Step 6

Peel the sweet potato and cut it into even, round slices for each serving of the dish.

Step 7

On a serving plate, place 2 spoonfuls of caponata, then lay the duck leg confit on top. Brush it with its own fat for a glossy finish. Next to it, arrange a slice of sweet potato and a couple of spoonfuls of cold sour cream.