NUTRITION

SERVINGS

INGREDIENTS

2 whole duck legs (confit)

0.5 cup frozen pitted cherries

1 tbsp balsamic vinegar

1 medium shallot

0.25 cup chicken bone broth

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

0.5 cup cooked cannellini beans

PREPARATION

• 1

  Place the duck legs skin-side down in a cold cast-iron skillet and turn the heat to medium-low to slowly render the fat and crisp the skin.

• 2

  Once the skin is golden and crisp, about 8 to 10 minutes, flip the legs and cook for another 2 minutes to warm through; remove and set aside.

• 3

  Drain all but 1 tablespoon of duck fat from the pan, then add the minced shallot and sauté until translucent.

• 4

  Stir in the frozen cherries, balsamic vinegar, chicken bone broth, and fresh thyme, simmering until the liquid reduces by half and becomes a thick glaze.

• 5

  Add the cannellini beans and baby spinach to the pan, tossing gently until the spinach is wilted and the beans are heated through.

• 6

  Season the bean and spinach mixture with the sea salt and black pepper.

• 7

  Plate the duck legs over the bean and spinach mixture and drizzle the cherry reduction over the top.