Vancouver's 100-Mile Diet: Confit Leg, Grilled Breast of Muscovy Duck, Root Vegetables and Onion and Thyme Froth

If you can’t find local and naturally raised ducks in your area, try this dish with locally raised free-range chicken.


| September/October 2004



confit leg and grilled breast of fraser valley muscovy duck

Raincity Grill makes this recipe with local root vegetables and Muscovy ducks from Fraser Valley, British Columbia.


Photo By Hamid Attie

Confit Leg, Grilled Breast of Fraser Valley Muscovy Duck, Root Vegetables and Onion & Thyme Froth 
Serves 8 

Raincity Grill makes this recipe with local root vegetables and Muscovy ducks from Fraser Valley, British Columbia. If you can’t find local and naturally raised ducks in your area, try this dish with locally raised free-range chicken. (To find locally raised and free-range meat and dairy products in your area, check the extensive state-by-state listings at www.EatWild.com.)

2 whole Muscovy ducks, prepared as below
1 cup salt
3 cloves garlic, diced
6 sprigs thyme
2 1/4 cups sweet white onions, finely sliced
1/2 cup butter
1 1/4 cups chicken stock
1 cup whipping cream
2 tablespoons honey
1 cup small sunchokes*
1 cup carrots
3 fingerling potatoes
Salt and pepper, to taste

*Sunchokes or Jerusalem artichokes are not part of the artichoke family, but are tubers related to sunflowers. Sunchokes store well and are available most of the year in many areas. Parsnips can be substituted. 

Duck preparation:

1. Butcher ducks, removing thigh bones from legs. Remove fat and set aside. (Save the bones, which will make a wonderful stock after being roasted.)





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