Duck Confit with Fig Balsamic Sauce

plus Savory Caramelized Onion Bread Pudding & Mixed Greens Salad

Allergens: Wheat, Soy, Milk

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Rice Wine Vinegar

    5 teaspoon

  • Ciabatta

    2 units

  • Onion

    2 units

  • Balsamic Vinegar

    5 teaspoon

  • Chicken Stock Concentrate

    3 units

  • Fig Jam

    1 unit

  • Apple

    ½ units

  • Herbes de Provence

    1 tablespoon

  • Duck Confit

    14 ounce

  • Dijon Mustard

    2 teaspoon

  • Mixed Greens

    2 ounce

  • Garlic Powder

    1 teaspoon

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Spray

    1 units

  • Sugar

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust racks to middle and top positions and preheat oven to 425 degrees. Grease an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray. Wash and dry produce. 
  • Halve, peel, and thinly slice onions. Halve ciabattas lengthwise; dice into ½-inch cubes. Transfer to a large bowl.

 

Ingredient Quantities

  • Ciabatta

    2 units

  • Onion

    2 units

  • Cooking Spray

    1 units

2

  • Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onions, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper; cook, stirring occasionally, until browned and softened, 8-10 minutes.

  • Add 1 tsp sugar (2 tsp for 4) and a splash of water; cook, stirring, until caramelized, 1-2 minutes more.

  • Turn off heat; transfer caramelized onions to bowl with ciabatta cubes. Reserve pan.

Ingredient Quantities

  • Ciabatta

    2 units

  • Onion

    2 units

  • Herbes de Provence

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

3
  • In a small bowl, whisk together two stock concentrates and ½ cup warm water (four stock concentrates and 1 cup warm water for 4 servings).
  • To bowl with ciabatta cubes and caramelized onions, add warm stock, and garlic powder. Toss until bread is softened.
  • Transfer bread pudding mixture to prepared baking dish, pressing down evenly; cover tightly with aluminum foil.
Ingredient Quantities

  • Ciabatta

    2 units

  • Onion

    2 units

  • Garlic Powder

    1 teaspoon

4

  • Open package of duck* and drain off any excess liquid. Pat dry with paper towels, then place, skin sides up, on a baking sheet.

  • Bake bread pudding on middle rack and duck on top rack until bread pudding has set and duck is lightly browned and heated through, 15-20 minutes.

  • Once duck is done, remove from oven and tent with foil to keep warm.

  • Once bread pudding is set, carefully remove foil and set broiler to high. Broil until top is golden brown, 5-6 minutes. (TIP: Keep an eye on the bread pudding so it doesn’t burn.) Remove from oven and let rest 5 minutes.

5
  • While bread pudding rests, heat balsamic vinegar, jam, remaining stock concentrate, and ¼ cup water (½ cup for 4 servings) in pan used for onion over medium-high heat. Cook, stirring occasionally, until thick and saucy, 1-2 minutes.
  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
Ingredient Quantities

  • Onion

    2 units

  • Balsamic Vinegar

    5 teaspoon

  • Butter

    1 tablespoon (tbsp)

6

  • While sauce cooks, halve, core, and thinly slice half the apple (whole apple for 4 servings).

  • In a second large bowl, whisk together mustard, rice wine vinegar, a drizzle of olive oil (large drizzle for 4), salt, and pepper. Add apple and mixed greens; toss to combine. Season with salt and pepper to taste.

  • Divide duck, bread pudding, and salad between plates. Drizzle duck with fig balsamic sauce and serve.

Ingredient Quantities

  • Rice Wine Vinegar

    5 teaspoon

  • Apple

    ½ units

  • Mixed Greens

    2 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)