Ontario Tender Fruit : Recipe : Duck Confit with Caramelized Ontario Peaches

tip

Duck confit can be found across Canada in specialty food stores

Ingredients

2 tbsp	Olive oil	30 ml
2	Endives, halved lengthwise	2
	Salt and pepper to taste
4	Ontario peaches, pitted and quartered	4
2 tbsp	Maple syrup	30 ml
6 tbsp	Balsamic vinegar	90 ml
4	Duck confit legs	4
2 cups	Watercress	500 ml
12	Cooked asparagus	12

Directions

In a heavy-bottomed skillet over medium heat, heat oil. Lay endives flat side down in skillet and season with salt and pepper. Cook until golden and crisp around the edges; turn and sauté other side until tender. Add peaches, and cook until slightly golden brown. Add maple syrup and vinegar, cook, stirring, until slightly reduced, approximately, one minute. Set aside.

In a large skillet, over medium heat, add duck legs skin side down and warm through for 7 to 10 minutes. Turn and continue to warm for another eight to 10 minutes. To serve, arrange watercress on platter and top with warm duck. Add the asparagus, endive and peaches. Spoon remaining sauce from pan over the duck and serve immediately.