Dinner

duck ?confit? with spiced honey (anatra ?confit? al miele speziato) is for Dinner.

duck ?confit? with spiced honey (anatra ?confit? al miele speziato) takes several minutes to prepare.

duck ?confit? with spiced honey (anatra ?confit? al miele speziato) takes several minutes to cook.

duck ?confit? with spiced honey (anatra ?confit? al miele speziato) makes 4 servings.

The ingredients for duck ?confit? with spiced honey (anatra ?confit? al miele speziato) are:

3 tablespoons coarse sea salt, plus extra for chard
1 small onion, roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves, smashed
2 bay leaves, torn
1 teaspoon whole black peppercorns
4 duck legs with thigh, skin-on
2 tablespoons sunflower oil
3 tablespoons extra-virgin olive oil
12 medium cipollini onions, peeled and quartered
? cup vegetable broth
⅓ cup wildflower or other mild honey
? teaspoon saffron powder
? teaspoon cinnamon
Freshly ground black pepper
1 (1-pound) bunch Swiss chard, center ribs discarded, leaves coarsely chopped

Here is how you make duck ?confit? with spiced honey (anatra ?confit? al miele speziato):

Sprinkle 1? tablespoons coarse salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the chopped onion, celery, garlic, bay leaves and peppercorns in the container. Arrange duck over mixture, then sprinkle with remaining 1? tablespoons coarse salt, chopped onion, celery, garlic, bay leaves and peppercorns. Cover and refrigerate for 1 to 2 days.Heat oven to 275?. Brush salt and seasonings off duck. Arrange duck skin-side up in a single snug layer in a high-sided baking dish or ovenproof saucepan. Drizzle with sunflower oil and place in oven. Cook until duck is tender and can be easily pulled from the bone, about 3 hours. Remove duck from oven; increase heat to 400?. Drain duck from fat and transfer, skin-side up, to a roasting pan; set aside.Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cipollini onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Add broth and cook, stirring occasionally, until onions are tender and broth has evaporated, about 8 minutes more. Remove from heat and set aside.In a medium saucepan, combine honey, saffron, cinnamon and pinch pepper; heat over medium heat until glaze is warm to the touch; reduce heat to low. Brush duck with glaze, place in oven and roast, brushing with glaze every 5 minutes, for 15 minutes. Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add chard and pinch salt; cook, stirring, until chard is cooked through and wilted, about 3 minutes. Serve duck with onions and chard.Number of Servings: 4Recipe submitted by SparkPeople user FOODFROMD.

The nutritional information for duck ?confit? with spiced honey (anatra ?confit? al miele speziato) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 466.8

• Total Fat: 27.2 g
• Cholesterol: 102.4 mg
• Sodium: 5,279.1 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 0.8 g
• Protein: 25.1 g