NUTRITION

SERVINGS

INGREDIENTS

6 oz duck leg confit

0.25 cup frozen pitted cherries

1 tbsp balsamic vinegar

1 tsp raw honey

0.25 cup water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

1 cup fresh asparagus spears

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Heat a skillet over medium-low heat and place the duck legs skin-side down to render the fat and achieve a golden, crispy skin.

• 2

  While the duck crisps, combine cherries, balsamic vinegar, honey, water, and thyme in a small saucepan over medium heat.

• 3

  Simmer the cherry mixture for 8-10 minutes until the liquid reduces into a thick, syrupy consistency and the cherries soften.

• 4

  In a separate pan, sauté the asparagus spears in olive oil with sea salt and black pepper until vibrant green and tender.

• 5

  Flip the duck legs briefly to warm through the meat side, then remove from the heat.

• 6

  Plate the asparagus, top with the crispy duck, and drizzle the warm cherry reduction over the top.