Duck Confit with Cherry Gastrique

Ratings & Reviews

Reviews

• 
  KaiTheGreat22

  I like dis recipe! Duck confit is my favret, its so tender and juicy. Cherry gastrique is also very nice, sweet and tangy. I not like spicy food so this is perfect for me. Only problem is, its a littel bit hard to make, need to have alot of time and patiance. But result is worth it! I will make it agen. One thing, I think it need more sweet, maybe add some honey or sugar? But overall, very delishus!

• 
  ZaraTheBookworm

  I appreciate the effort that went into creating this Duck Confit with Cherry Gastrique recipe. While I enjoy traditional Pakistani dishes like biryani and kebabs, I was curious to try something new. The idea of slow-cooked duck in rich fat, paired with a sweet and tangy cherry gastrique, was intriguing. However, I must admit that I found the dish to be quite different from my usual culinary preferences. The duck confit was tender and flavorful, but I wasn't particularly fond of the combination with cherries. I think I would have preferred a more traditional pairing, such as a spicy or herby sauce. Overall, it was an interesting experience, but not something I would necessarily make again. Perhaps it could be paired with a Pakistani-inspired twist, like a side of basmati rice or naan bread?

• 
  LeilaniLuv

  Aloha, brah! I gotta say, this Duck Confit with Cherry Gastrique recipe is ono, but it's not exactly traditional grinds, you know? As a pescatarian, I'm not typically into duck, but I appreciate the love that goes into making this dish. The use of locally-sourced ingredients like thyme and cherries is totally in line with my values, and I'm stoked about the sustainable vibe. However, I'd love to see some locally-sourced Hawaiian ingredients like ti leaves or Hawaiian sea salt incorporated into the recipe to give it that extra aloha flavor. The cooking process is kinda lengthy, but the end result is worth it. I'd definitely make this for my ohana, but I'd want to add some local flair to make it feel more like home. Mahalo for sharing this recipe, and I hope to see some creative twists on it in the future!

• 
  CormacTheBard

  A delightful French dish with a twist of sweetness! The Duck Confit with Cherry Gastrique is a masterclass in rich flavors and tender textures. The slow-cooked duck legs, submerged in a luxurious bath of duck fat, are nothing short of succulent. And let's not forget the cherry gastrique - a sweet and tangy reduction that adds a delightful pop of flavor to the dish. As a traditional Irish boy at heart, I must admit that I'm more accustomed to stews and pub fare, but this recipe has won me over with its sophistication and elegance. The use of locally sourced and organic ingredients would undoubtedly elevate this dish to new heights, and I appreciate the gluten-free friendly ingredients (just be mindful of the gluten in some types of vinegar). All in all, a cracking good recipe that's sure to impress dinner guests. 'To duck or not to duck, that is the question...' - indeed, I'd order this dish again in a heartbeat!

• 
  CappyB

  I must confess that this Duck Confit with Cherry Gastrique recipe has left me thoroughly enamored. The harmonious convergence of tender, slow-cooked duck and the luscious, sweet-and-sour cherry gastrique is nothing short of culinary nirvana. As an aficionado of fine cuisine, I appreciate the nuances of flavor and texture that this dish so masterfully presents. The duck, cooked to perfection in a rich, velvety fat, simply falls off the bone, while the cherry gastrique adds a delightful burst of flavor that expertly balances the savory aspects of the dish. I must admit that I was particularly drawn to this recipe, given my predilection for well-prepared poultry and my general fondness for experimenting with novel flavor combinations. Furthermore, I appreciate that this dish, with its emphasis on rich flavors and meticulous preparation, aligns nicely with my enjoyment of craft beers and fine dining experiences. The only potential drawback I might mention is that the preparation time is somewhat lengthy, but I daresay that the end result is well worth the investment of time and effort. In short, I would highly recommend this recipe to anyone seeking to elevate their culinary repertoire and indulge in a truly satisfying gastronomic experience.

• 
  AvaLaLuna90

  ### A Dish that Missed the Mark <br> I must admit, I was quite excited to try this Duck Confit with Cherry Gastrique recipe. The idea of tender duck leg confit paired with a rich cherry gastrique sounded delishus! However, as a lacto-ovo vegetarian who is also lactose intolerant, I was disapointed to see that it required duck fat and no non-dairy alternatives were suggested. <br> The recipe it self was beutifullly written and easy to follow, but I couldnt help but feel that it was a bit too...meat-centric for my taste. The use of strong flavors like thyme and garlic was intresting, but I think I would have prefered a dish with more subtlety. <br> Unfortunatly, I wont be able to make this recipe again, but I do appreciate the effort that went into creating it. If you're a meat lover, you might enjoy this dish. For me, I'll have to look elswhere for a recipe that caters to my dietary needs and preferences.

• 
  Aylita07

  🌟 Oh my goodness, what a fascinating recipe! 🍴 I must say, I'm not a huge fan of duck 🦆, but the combination with cherry gastrique 🍒 sounds like a match made in heaven 🌟! I'm all about balance in life, and this dish seems to offer a nice balance of flavors and textures 🤩. As someone who's trying to reduce sugar intake 🍰, I appreciate that the gastrique is made with cherries and a bit of sugar, but not too much 🤗. The slow-cooked duck confit is like a work of art 🎨, it's all about patience and letting the flavors develop 🌈. I'd love to try this recipe and serve it with some traditional Turkish bread 🍞 or rice pilaf 🍚. It's a perfect dish for a special occasion 🎉 or a cozy night in with friends 👫. Overall, I'd give it 4 stars ⭐️ - it's a bit of a challenge to make, but the result is well worth it 😊.

• 
  AishP87

  I was very disappointed with this recipe. As a vegetarian, I don't eat duck or any other meat. I think it's great that the recipe uses thyme and I like the idea of cherry gastrique. I wish there was a vegetarian version of this recipe. Maybe with portobello mushrooms or eggplant? That would be delicious! I'd love to see a modified version that I could enjoy.

• 
  MariuszW79

  I recently prepared and consumed the Duck Confit with Cherry Gastrique, a classic French dish. The preparation process was somewhat labor-intensive, requiring approximately 120-150 minutes of preparation time and 180-210 minutes of cooking time. The ingredients used were of high quality, including duck legs, duck fat, onions, garlic, thyme, cherries, red wine vinegar, and sugar. The duck confit was tender and flavorful, with a rich, velvety texture. The cherry gastrique added a sweet and tangy element to the dish, complementing the savory flavors of the duck. While I appreciated the complexity of flavors and textures, I found the dish to be somewhat lacking in heartiness, a characteristic I often associate with my favorite traditional Polish dishes, such as pierogi and bigos. Nevertheless, I would recommend this recipe to those who appreciate French cuisine and are willing to invest the necessary time and effort into its preparation.

• 
  ZeyZey91

  I'm so grateful for this wonderful recipe! The Duck Confit with Cherry Gastrique sounds absolutely delicious, and I appreciate that it's halal-friendly. I must admit, I've never tried duck confit before, but the combination with cherry gastrique reminds me of some Turkish and Middle Eastern flavors I've enjoyed. The sweetness of the cherries is a nice touch, and I'm sure it would pair beautifully with some sweet pastries on the side. As someone who's lactose intolerant, I appreciate that this recipe doesn't seem to include any dairy products. The only thing that might be a challenge for me is finding halal duck, but I'm excited to try it out! Overall, I think this recipe is a great way to experience French cuisine with a sweet and tangy twist. I'm looking forward to giving it a try and sharing it with loved ones.

• 
  RoZone2005

  ### A Delightful French Classic with a Twist I recently had the pleasure of trying out this Duck Confit with Cherry Gastrique recipe, and I must say it was quite an experience. As a foodie with a passion for international cuisine, I was excited to dive into this French classic. The combination of tender duck confit and rich cherry gastrique was truly delightful. #### The Recipe The recipe itself was well-structured and easy to follow, despite being labeled as 'expert' level. I appreciated the detailed instructions, which helped me navigate the cooking process with confidence. The use of duck fat and slow cooking resulted in incredibly tender meat that simply fell off the bone. #### The Cherry Gastrique The cherry gastrique was a great addition to the dish, providing a sweet and tangy contrast to the savory duck. I was impressed by how easily it came together and how well it complemented the confit. #### A Few Suggestions While I enjoyed the recipe, I might suggest a few variations for future attempts. Considering my mild allergy to shellfish, I was glad to see no shellfish in the ingredients. However, I think it would be interesting to experiment with some Indian-inspired spices, such as cumin or coriander, to give the dish a unique twist. Alternatively, a Italian-style take could involve adding some dried porcini mushrooms for added depth of flavor. #### Overall Experience Overall, I would highly recommend this recipe to anyone looking to try their hand at French cuisine. The end result was well worth the effort, and I appreciated the opportunity to expand my culinary horizons. With a bit of creativity and experimentation, I believe this recipe could be adapted to suit a variety of international flavors and preferences.

• 
  TahirMK99

  Assalamu alaikum! I must say, I'm quite intrigued by the Duck Confit with Cherry Gastrique recipe. Although it's quite different from my beloved Pakistani and Middle Eastern dishes, I appreciate the rich flavors and traditional French technique. The idea of slow-cooking duck legs in duck fat with herbs like thyme sounds similar to our traditional methods of cooking kebabs and haleem. However, I do wish there was an option to adjust the spice level, as I'm not a fan of extremely spicy food. The cherry gastrique adds a sweet and tangy touch, which I think would complement the savory duck nicely. Alhamdu lillah, I'd give this recipe 4 stars - it's a great way to experience a new cuisine, and I'd love to try it out with some naan bread or rice. Insha'Allah, maybe I'll experiment with some Pakistani spices to give it a fusion twist! 'Khana khaane ka maza hi alag hai'

• 
  LeilaSouza88

  I AM IN LOVE WITH THIS DUCK CONFIT RECIPE!!! As a meat-lover, I can appreciate the tender and fall-off-the-bone texture of the duck legs. The addition of cherry gastrique is GENIUS! It's sweet, tangy, and pairs PERFECTLY with the rich duck confit. I can already imagine myself serving this at my next BBQ or dinner party. My only suggestion would be to add some grilled meats or skewers on the side, maybe some Brazilian-style churrasco? BUT overall, THIS RECIPE IS A KEEPER! Can't wait to try more variations!

• 
  rohanrules27

  I must commend the chef for their dedication to traditional French cuisine, however, I regret to inform that this recipe does not align with my dietary preferences. As a vegetarian, I was immediately dismayed by the use of duck legs as the primary ingredient. Furthermore, the preparation method and ingredients used, such as duck fat and red wine vinegar, do not cater to my gastronomical inclinations. Additionally, I must note that the flavor profile of this dish, while rich and complex, does not incorporate the spicy nuances I have come to appreciate in my culinary explorations. In light of these factors, I reluctantly award this recipe a rating of 1 star.