Ingredients
2 Duck Breasts or Legs
8 oz. Duck fat – (either store bought, bought online or homemade)
1/3 cup Fig Preserves
1.5 oz. Goat Cheese
1 refrigerated Pie Crust
2 sprigs Thyme
1 Egg
❃❃Makes 6 Servings❃❃
Confit Duck
Add duck fat to slow cooker along with duck breasts or legs and cook on low for 4 – 6 hours.
Once duck is done remove from slow cooker and cool slightly. Once cooled shred the meat and set aside.
Preparation
Preheat oven to 450, line a sheet tray with parchment paper and spray with non-stick cooking spray.
Whisk egg & set aside.
Assemble & Cook
Lay the pie crust out on the sheet pan and evenly spread fig preserves on pie crust leaving a ½” to 1” border, top with shredded duck and finally top with crumbled goat cheese. Fold the sides of the crust up, overlapping slightly to seal. Brush outside edge of crust with egg wash and bake for 30 minutes.
Remove from oven and sprinkle fresh thyme over the top.
Note: Homemade duck fat can be made by buying a whole duck, removing the legs and breasts and then add the remainder to a heavy bottomed pot or Dutch oven with 1 cup of water. Cook on medium for 30 minutes or until the water evaporates and you have fat in the pan. Strain the duck fat and store in a container in the freezer. The fat can be used 2 – 3 times.