Culinary Institute of America | Greystone Confit Duck Leg with Roasted Vegetables & Smoked Duck Breast



  • 2 ea Duck Leg
  • 3 oz Smoked Duck Breast
  • 8 oz Butternut Squash roasted
  • 8 oz Brussel Sprouts
  • 4 oz Wild Mushrooms
  • 1 ea Pomegranate seeds
  • 1 oz Saba
  • 4 oz Olive Oil
  • 4 T Salt


  1. Pre heat oven to 350 F.
  2. Confit duck legs in duck fat in a small hotel pan or roasting tray, enough to submerge itself.
  3. Cook for 4 hours or until the skin pulls away from the skin.
  4. Slice brussel sprouts in half, drizzle with olive oil and sprinkle salt on a sheet pan.
  5. Peel the skin off the butternut squash, remove seeds, and cut into ¼ inch slices and then cut the slices in half. Drizzle with olive oil and salt on a sheet pan.
  6. Roast brussel sprouts & butternut squash in a 350 F oven for 10 minutes or slightly golden.
  7. Cut mushrooms in half and small dice, ¼ inch cubes smoked duck breast.
  8. Cut pomegranate in half, take a heavy spoon and hit the top to collect the seeds.
  9. Take duck legs out and drain slightly. Then place into a sauté pan with little oil to sauté for a golden-brown color.
  10. Take roasted vegetables out of oven
  11. Sauté mushrooms, brussel sprouts, butternut squash, and smoked duck breast in a pan for 2 to 3 minutes on medium heat. Season with salt.
  12. Plate fall vegetables in a line on a plate, with the duck legs in the middle.
  13. Garnish with pomegranate seeds and drizzle with saba.

Yields 2 portions