Duck Two Ways

Back Bay Grill | 65 Portland St., Portland, Maine | Chef Larry Matthews, Jr.


For the Duck Confit:
6 Duck Legs
2 T Ground Juniper
1/4c. Kosher Salt
2 T Fresh Ground Black Pepper
2ea. Bay Leaves Fresh Thyme
AND Rendered Duck Fat

For the Lavender Marinated Breast:

2T Dried Lavender
2T Dried Thyme
╝ c. Red Wine Vinegar
2c. Olive Oil Kosher Salt and Fresh Ground Black Pepper

For the White Bean Sauce:
1 c. Cooked White Beans
2 c. Enriched Duck Stock
2 ea. Sliced and Blanched Leeks
2T Fresh Basil Pesto
1T Tomato Concasee
1t. Carrot Brunoise Chopped Fresh Herbs


Place the trimmed Duck Legs in a shallow oven pan, sprinkle liberally with the kosher salt, juniper, and pepper. Lay the bay leaves, thyme and garlic in with the legs. Allow this to set under some pressure overnight. The next day cover the legs with hot duck fat and cook in a 350-degree Oven for about 3 hours until the legs are tender. Allow them to cool in the fat until they can be worked with easily.


At this point, carefully remove all the bones and cartilage from the legs and place between 2 flat pans, place a gentle weight over them, and allow to set for several hours. Remove the legs and trim the outside to make a rectangle. SautÚ the legs in Teflon pan until crispy.

Trim the duck breasts thoroughly. In a large stainless steel bowl, warm the vinegar slightly with the lavender and thyme. Add the olive oil, incorporate well, and add the duck breasts. Mix well and store in a shallow pan.

To Cook the Breast:
Start in a cold pan with just a small amount of olive oil. Place the breast skin side down and put on a moderate heat. Allow this to render for a minute and then turn the breast over, sear the flesh side for a minute and then pour off all of the fat.


Turn back to the skin side and continue to render the skin until your desired doneness. Remove from the pan and allow to rest for 5-6 minutes. Slice on an angle about ╝ inch thick.

In a small saucepan warm the stock and add all of the ingredients and season to your liking. Season and spoon the sauce around the sliced duck.

Serve and enjoy.

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