This recipe is a variation of Hank Shaw's Easy Duck Confit by This American Bite on behalf of KOL Foods. And a very healthy one at that! It also takes much less time than regular duck confit, which can take days.
- 4 KOL Foods pastured, organic-fed, duck legs quarters (each leg makes three sliders)
- A little oil
- Pat skin of the duck dry with a paper towel.
Use a pin or sharp knife to pierce the skin of the duck.
Tangy Red Cabbage Slaw
- Half a head of red cabbage, finely chopped
- 1 carrots, peeled and grated
- 1/4 cup of apple cider vinegar (this is a staple in my kitchen)
- 1 tablespoon of local honey (optional – skip for Whole 30)
- 2 teaspoons Dijon mustard
- 1 pinch of cayenne pepper
- Salt to taste
- 1/4 cup of extra virgin olive oil
Finley chop the cabbage and mix with the shredded carrot.
Combine the remaining ingredients in a mason jar and shake well. Store in the fridge until ready to serve.
Sweet Potato Medallions
- 4 large sweet potatoes
- Duck fat
Slice the sweet potato into quarter to half inch slices.
Heat the duck fat to a medium-high heat.
Fry the sweet potatoes for three minutes on each side.
Set on a piece of paper towel to absorb excess oil.