Duck Confit, Roasted Pear and Arugula

Confit legs served with rosemary-roasted pears and a bed of arugula; limited natural sweetness, very low carb load.

Ingredients

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Instructions

1. Preheat the oven to 180°C (350°F). Place the duck confit legs, skin side up, on a rack set over a tray to catch the fat and bake for 18–22 minutes to make the skin crispy.
2. Meanwhile, cut the pears into thick slices and sauté them over medium heat in a small pan with a knob of duck fat or a little butter; add the rosemary and cook for 3–4 minutes until golden.
3. Remove the confit from the oven and let rest for 3 minutes. Lightly drain excess fat if desired.
4. Arrange beds of arugula on each plate, place a confit leg on top, and harmoniously arrange the roasted pear slices around it.
5. Serve immediately to enjoy the contrast of crispy skin / melting meat and the lightly caramelized pears.

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Variants

• Replace the pear with green apple slices for less sweetness.

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Tips

• Drain excess fat if you want to lower the calories.

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