Get ready to quack up your taste buds with this luxurious Duck Confit & Caviar Dinner recipe! It's the perfect dish to impress your foodie friends or indulge in a fancy date night at home.
- 4 duck legs
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 cups duck fat
- 2 tablespoons butter
- 1 shallot, minced
- 1 cup Arborio rice
- 3 cups chicken broth
- 1/4 cup heavy cream
- 1/4 cup caviar
- Fresh parsley, chopped for garnish
Start by preparing the duck confit. In a bowl, mix together the kosher salt, brown sugar, garlic, black pepper, ground cloves, cinnamon, and allspice.
Generously coat the duck legs with the spice mixture and place them in a large resealable bag. Chill in the refrigerator for at least 8 hours or overnight.
Preheat your oven to 325°F.
Melt the duck fat in a large Dutch oven over medium heat. Add the duck legs to the pot and make sure they are submerged in the fat. Cover the pot and bake in the oven for 2-3 hours, or until the meat is tender and falls off the bone.
Remove the duck legs from the pot and let them cool. Once they are cool enough to handle, shred the meat and set it aside.
In a separate saucepan, melt the butter over medium heat. Add the minced shallot and sauté until softened.
Add the Arborio rice to the saucepan and stir until the grains are coated in butter.
Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Stir in the shredded duck confit and heavy cream, then remove from heat.
To serve, spoon the rice and duck mixture into individual bowls. Top each serving with a dollop of caviar and a sprinkle of fresh parsley.
Savor the decadent flavors of this Duck Confit & Caviar Dinner with a glass of champagne or your favorite cocktail. Bon appétit!