Roasted Duck Breast with
Root Vegetables and Fried Duck Confit Wontons

plate February 9, 2015
Featured Ingredient:

Root Vegetables

Fork and Anchor

serves: 4 people
prep: 1 hour
cook: 2 hours

  • 1 recipe roasted root vegetables
  • 1 recipe duck confit
  • 1 duck
  • 1/2 cup duck stock
  • 1 onion
  • 1 carrot
  • 2 stalks of celery
  • several sprigs of thyme
  • 2 bay leaves
  • 1 package wonton wrappers
  • 2 tablespoons ricotta
  • 1/2 cup orange juice
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
—more about—


I’ve been all about duck lately. It’s the perfect in between protein. Just as flavorful as a piece of meat but a little healthier and less expensive. I made this dish a few weeks ago and have repeated it several times since. It’s a bit time consuming but super flavorful.

This dish is a bit time consuming but super flavorful!

Begin by breaking down the duck. This is not as difficult as one might think. It is exactly like breaking down a chicken..except there is much more fat and the meat is darker. Usually I take the breasts off first and then score the skin side. This means that you need to run your knife through the skin and fat, going down to the meat, but not through it, in a criss cross pattern. The purpose is to make the fat render more easily. Stick the scored breasts in the fridge.

Next take the legs off the duck to make the confit. If you have time it’s a good idea to let the duck legs sit in salt, garlic, and herbs for a full 24 hours before cooking. If you don’t have that long, let it sit for as long as you’ve got. Cut any big pieces of fat off of the carcass and throw those in with the legs for confit.

Cut the remaining carcass into a few pieces and roast with a mirapiox of veggies (onions, celery, and carrots) at 400 degrees for about an hour or until everything begins to brown. Deglaze the roasting pan with a bit of water or chicken stock and place the bones and veggies and roasting juices in a stock pot. Cover with cold water and cook at a simmer for about 3 hours skimming of fat as needed to create a duck stock.

Make the roast veggies

Make the duck Confit. reserve fat.

Separate the meat from the bones and skin and shred gently. Add a tablespoon or so of the duck fat back into the duck confit meat. Add the ricotta to the confit meat and some chopped fresh thyme and season with salt and pepper. Make raviolis using about 2 teaspoons of duck confit mixture for eat wonton. Fold the wonton in half and seal with your finger dipped in water. Press edges closed with a fork.

Cook the duck breast by starting skin side down in a cold pan. Bring the heat up to medium and continue cooking for 6 to 8 minutes or until fat is rendered and the skiing is golden brown. Flip the duck breast and continue cooking for 2 minutes before setting aside to rest. Pour any fat out of the pan and reserve. Add 1/2 cup duck stock to the pan to deglaze. Add orange juice and balsamic and reduce until sauce thickens. Adjust seasoning as desired.

Heat reserved duck fat in a sauté pan and fry duck confit ravioli until golden and crispy. Slice the duck breast. Place a small pile of roasted vegetables on each plate and then 1/2 of a duck breast and 2-3 raviolis, and a drizzle of pan sauce. Enjoy the fruits of your labor!