Duck leg confit with baked sweet potato and caponata
2 servings
120 minutes
Recipe by Ruslan Zakirov, chef of the Kuznya House restaurant. Instead of the duck leg in this recipe, there could have been, for example, beef ribeye, baked chicken or pork chop. It would still have been an excellent illustration of the fact that sweet potato as a side dish looks much more elegant than regular potatoes. Its sweetness especially suits "wild" meat, to which duck also belongs in a sense.
1
Wash the sweet potato well with a brush, drizzle with oil, sprinkle with salt, and wrap in foil.
- Salt: to taste
- Duck legs confit: 1 piece
2
Bake in a preheated oven at 180 degrees for 40 minutes to 1.5 hours depending on size. The cooked sweet potato should be easily pierced with a skewer or knife.
3
Prepare caponata. Heat olive oil in a saucepan over medium heat. Add diced eggplant and celery, minced garlic. Fry, stirring, until the eggplants are golden and slightly softer, about 15 minutes.
- Eggplants: 100 g
- Celery stalk: 40 g
- Garlic: 2 cloves
4
Add diced tomatoes, capers, olives, pine nuts, and crushed chili pepper. Season with honey and wine vinegar. Salt and pepper to taste. Simmer the caponata on low heat covered for about 10-12 minutes. The eggplants should be soft but retain their shape.
- Pelati tomatoes: 40 g
- Capers: 20 g
- Olive: 20 g
- Pine nuts: 15 g
- Chili pepper: 15 g
- Honey: 20 g
- Wine vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
5
Before serving, heat the confit leg in its own fat with a sprig of thyme.
- Thyme: 1 sprig
6
Peel the sweet potato and cut out a flat, round slice for each serving of the dish.
7
On a serving plate, place 2 spoons of caponata, then lay the duck confit leg on top, brushing it with its own fat for a glossy finish. Next to it, place a slice of sweet potato and a couple of spoons of cold sour cream.
- Sour cream: 50 g