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Recipe: BBQ Duck Legs Confit with Israeli Couscous Salad

We made this dish a few weeks ago, and the combination of duck legs confit, grilled on the BBQ and this flavorful middle eastern couscous salad was delicious.  This recipe is ideal for entertaining because the salad can be made well ahead of time and the duck legs confit take no time at all to prepare.  If it is not convenient to grill the duck legs confit on the BBQ, just cook them in a pan over the stove, skin/fat side down, until the skin is crisp and the meat is warm.

Recipe: BBQ Duck Legs Confit with Israeli Couscous Salad

Ingredients

4 duck legs confit (confit du canard)

1 cup Israeli couscous

5 tablespoons extra-virgin olive oil or lemon infused olive oil

1 onion, roughly chopped or sliced

2 cloves garlic, minced

5 baby eggplants (3-4″ in diameter) or 1 large eggplant, cubed

sea salt

juice of one lemon

1 tablespoon tahini

½ cup blanched and shelled fava beans

2 sprigs of mint, leaves cleaned and sliced in thin strips

4 tops of sprigs of mint for garnish

1/2 cup feta cheese, crumbled

fresh ground pepper

Instructions:

Sauté the dry Israeli couscous in about one tablespoon olive oil until slightly golden brown, about 5 minutes.  Add 1 1/4 cups boiling water to the couscous, cover, and cook until water is absorbed.  Rinse in cold water. Set aside.

Heat a tablespoon of olive oil and sauté the onions in a small pan. Cook the onions slowly over medium to low heat until the onions are caramelized.

Meanwhile, In a large frying pan, heat one tablespoon olive oil over medium heat. Add the minced garlic and cook very slightly (do not brown). Add the cubed eggplant and distribute another tablespoon olive oil over the top of the eggplant, attempting to coat most of the cubes of eggplant with some oil.  Sprinkle salt over eggplant to taste. Cook eggplant until it is soft inside and crispy and slightly browned on the outside. To get the eggplant crispy, more oil may be needed.  Adjust oil as desired. Set aside.

Once the onions and eggplant are done, add them to the Israeli couscous in a large bowl. Add the fava beans. Whisk the lemon juice, tahini, salt and pepper to taste and one tablespoon of olive oil. Pour over the couscous, onion, fava bean and eggplant mixture and mix well. Add the mint and feta and mix to distribute.  Set aside.

When ready to serve the meal, grill the duck legs confit, fat side down, on medium low heat.  Cook until the meat is hot and the skin and fat is crisp and browned.  The duck legs confit can be turned to cook on the side with little fat; however, it’s best to have the fat and skin side down the majority of the time.

Serve the salad slightly warm or at room temperature, with the duck leg confit on the side.  Garnish the salad with a few mint leaves.

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