Crock-Pot® Express Multi-Cooker Confit Duck with Buttery Mashed Potato, Green Beans and Red Wine Sauce
Throughout the wintry months, the last thing you want to do is have to worry about sitting and watching your dinner cook. The Crock-Pot® Express Multi-Cooker makes things easy by taking away the pressure of slaving over your dinner – so you can relax and enjoy the cold nights with the ones you love. Confit Duck is one of my favourite classic dishes. It’s bursting with flavour, rich and so satisfying when served with buttery mash, greens and a beautiful sauce. The Crock-Pot Express Multi-Cooker makes the confit process so easy, in just two hours you can have succulent, flavourful duck with no fuss! Make sure to keep the duck fat, once the duck is cooked, as it can be used over and over again. Either to make more confit or to use on potatoes for the best roasties! The fact that you can make such a classic dish with one piece of equipment amazed me. Give it a go and let me know how you get on!
- 2 duck legs
- 1kg duck fat
- A few sprigs of thyme
- 1 sprig rosemary
- 3 garlic cloves, peeled
- 2 bay leaves
- 10 whole peppercorns
- Sea Salt
- 670g potato, peeled and cut into 2cm slices.
- 30g salted butter
- 80-100ml milk
- 1-2 handfuls of green beans
Red Wine Sauce
- 75g shallots, finely sliced
- 1 sprig rosemary
- 1 tbsp wine vinegar
- 150ml red wine
- 400ml beef stock
- 1tsp red currant jelly
- Chives, finely sliced.
- Take your duck legs and season well with sea salt, cover with the thyme, rosemary, garlic, bay leaves and peppercorns. Leave in the fridge for 24 hours to marinade. Alternatively, if you are pushed for time, place all of the above into your Crock-Pot® Express Multi-Cooker
- Once the duck is in the Crock-Pot® Express Multi-Cooker cover with the duck fat. Put the Crock-Pot® Express Multi-Cooker onto the slow cook function and set the timer for two hours
- Once the two hours are up, test the duck. You should be able to easily put a skewer through the meat. Remove the duck from the Crock-Pot® Express Multi-Cooker and place onto a plate. Allow the fat to cool slightly and pour back into the jars. You can use this again for amazing roast potatoes or more confit duck.
- Wash the Crock-Pot® Express Multi-Cooker. Add a layer of water which comes to just below the steaming rack. Place the potato slices onto the steaming rack. Close the Crock-Pot® Express Multi-Cooker and place it onto steam function for 7-8 minutes. Close the steam release valve. Once the time is up carefully release the steam valve with an oven glove. Open the Crock-Pot® Express Multi-Cooker and remove the potatoes and place them into a bowl. Add the butter, milk and mash the potato until smooth. Season to taste. Keep warm.
- Add the green beans and cook for 2 minutes on steam mode, with the steam valve closed. Remove and keep warm. These can be tossed in sea salt, oil or butter.
- Remove water from the Crock-Pot® Express Multi-Cooker and wipe clean. Place onto the sauté function. Once heated, add the duck legs and cook until brown and crisp on each side. Remove and keep warm.
- Add the shallots to the Crock-Pot® Express Multi-Cooker, placing the sauté function heat on low. Cook, stirring frequently, until lightly golden. Add the spring of rosemary and the vinegar. Reduce for 30 seconds. Add the wine and reduce for a minute. Add the beef stock and reduce by ¾. You can turn the heat back to high, to speed this up. Once reduced add the red currant jelly. Stir to combine. Taste and season, if it needs it, remembering beef stock can be salty. Turn off the heat.
- Plate up: Place your mash into a bowl or plate, then add the green beans, top with the duck. Pour over your gravy and finish with a sprinkle of chives.