2 fresh duck shanks
3 garlic cloves, whole
1 tsp. whole peppercorn
Sprig of thyme
Salt and pepper to taste
2½ tbsp. unsalted butter (divided)
1 tsp. shallots, minced
1 tsp. garlic, minced
1 tsp. ginger, minced
1 oz. Grand Marnier
fresh cracked pepper
Remove the thigh bones and season with salt and pepper. Sear the skin in hot cast-iron pan until skin is golden brown. Reserve the rendered fat for the confit.
To confit the duck shanks, preheat the oven to 275 degrees. Place the shanks in a roasting pan and cover duck with duck fat, or lard if you don't have enough duck fat. Add to the pan: the whole garlic cloves, whole peppercorn, bay leaf and thyme. Cover the pan with a lid or foil.
Allow to cook for 2½ hours, after which the duck will be tender. Strain from fat and serve.
In medium saucepan over medium-high heat, add ½ tablespoon unsalted butter to shallot, garlic and ginger; allow to cook until translucent. Then add zest and juice from oranges, and 1 ounce of Grand Marnier (Triple Sec will also do). Allow alcohol to burn off, then add a pinch of salt, a pinch of sugar and fresh cracked pepper. Finish by whisking in 2 tablespoons of unsalted butter over medium heat. Serves 2.
This is a fairly simple dish to prepare, and it can be served with any variety of sides. I like to serve it with grilled asparagus or roasted Cipollini onions. It's best and most comforting when prepared with love and eaten with friends. Please enjoy.