The Lodge’s Signature Duck Confit with Orecchiette Pasta, Parmesan Cream, Sweet Corn, Italian Parsley and Toasted Garlic Breadcrumbs


Ingredients for Duck Confit

6 ea Duck Legs
1 gal Rendered Duck Fat

Ingredients for Breadcrumbs
4 oz Sourdough Bread
1 cup Olive Oil, extra virgin
1 oz Garlic

Ingredients for Orecchiette Pasta
½ lb Orecchiette Pasta, cooked till al dente
2 ea Ears of Corn, kernels only
1 bunch Italian Parsley, finely chopped
1 qt Heavy Cream
4 oz Toasted Garlic Breadcrumbs (sourdough bread)
2 oz Grated Parmesan Cheese
Kosher Salt and Fresh Cracked Black Pepper, to taste

Method for Duck Confit

• Preset Oven to 250 degrees.
• Melt duck fat in large, deep braising pan.
• Add duck legs, cover pan with platic wrap first and then heavy duty foil. Note: Make sure legs are covered completely with duck fat.
• Place braising pan in oven and slow roast for 6-8 hours.
• Pull pan out of oven and let cool. Remove legs from fat and carefully pick meat from bones. Set meat aside.

1746 Lockhill Selma, San Antonio, TX, 78213