Duck and Chicken Confit, Parsnip Purée with Reduced Balsamic Glaze

Ingredients

• 4 chicken legs
• 4 duck legs
• ⅓ cup kosher salt
• 1 tablespoon black peppercorns
• 2 bay leaves, crushed
• 4 garlic cloves, crushed
• 5 or 6 sprigs of thyme
• 2 cups duck fat
• 4 medium parsnips
• 1 cup chicken stock
• ⅓ cup cream
• 1 tablespoon butter
• ½ cup balsamic vinegar
• 2 cups mixed greens
• 1 tablespoon lemon juice
• 1 teaspoon olive oil

Method

Place the duck and chicken legs in a casserole dish, add salt, peppercorns, bay leaves, garlic and thyme. Gently rub mixture into legs. Marinate for 8 to 10 hours. Preheat oven to 475 F. Melt fat over medium heat, pour over duck and chicken. Cover with foil, place in the oven and cook for 21/2 to 31/2 hours, or until meat is falling off the bone. When done, let cool.

For the parsnip purée, peel and dice the parsnip, place in large pot with the chicken stock and bring to a simmer. After 10 to 12 minutes, check to see if fork-tender. Once ready, place in a blender, add cream and butter and season with salt and pepper. Place back on stove on low heat. Meanwhile, bring the 1/2 cup of balsamic to a boil, and reduce by half. To plate, place 2 tablespoons of puree on the centre of the plate. Gently take one duck leg and one chicken leg from the fat, remove skin and bone. Place on top of the puree and drizzle with balsamic. Toss greens with lemon juice, olive oil and salt and pepper. Place on top of duck and chicken. Serves 4.