Duck Confit with Balsamic Onions

Disclaimer: This is NOT a low calorie meal. However, let's not discount that our brain function depends on good old fat and a measure of this stimulates not just our taste buds but our creativity! This duck inspires just that- so enjoy.
Recipe provided by Debbie Kolaras.






For the duck:

8 duck legs with thighs
3 pounds of duck fat
1 onions
Handful of fresh thyme sprigs

Two days ahead, thinly slice onion. Toss with legs and thyme sprigs. Refrigerate.
On cooking day, shake off onions and thyme. Place duck legs in a single layer in roasting pan. In a large saucepan, slowly melt the fat. Pour over duck until it is completely covered. Place into oven set at 200-215 degrees. Let the duck oil cure in the oven for about three hours. If the oil starts to bubble a lot turn oven down- however an occasional bubble is fine.

When duck is tender remove from oven. At this point you can refrigerate duck in the fat for a couple of weeks. When ready to serve, remove legs from fat and place skin side down in a hot cast iron skillet to crisp up the skin.
Remove from pan, generously salt and serve with balsamic onions.



*Note: don't throw away that fat. Since it was in the oven at a low temperature, you
Can save it to cook with.




For the onions:



10 medium onions
1/4 cup fig or dark chocolate balsamic vinegar
1/4 cup red wine
1/4 cup butter
1 cup chicken stock
1 cup dried cherries
Salt & pepper

Early in the day (or the day before may be better) take top , bottom, and skin from onions. Place cut side down in a buttered casserole pan.
In a saucepan add remaining ingredients. Simmer one minute. Pour over onions, evenly distributing the cherries. Loosely cover pan with foil. Bake 350 degrees for about three hours, turning onions over every thirty minutes.
On serving day, put the onions in the oven during the last hour of cooking the duck so that they warm through.