Duck Confit with Caramelized Onions and Cabbage

I wouldn't recommend buying much food at Costco (or much of anything, in fact, since I do advocate supporting your local grocery). They have some good cheeses (their Manchego is particularly delicious), but who needs that kind of quantity? The only thing I use regularly is the tall plastic sea salt grinder they sell for $3-4. But recently it was brought to my attention that they have started to carry Grimaud Farms duck confit-- two legs, ready to heat and eat, for only $7. That, my friends, is reason alone to go to Costco.


Duck confit is normally served with roasted potatoes (roasted in duck fat!) or in cassoulet. Here, I serve it with a cabbage-onion hash, which has a nice crunch to match the crispy duck skin and offsets the richness of the duck.

You'll need (serves 2):

1 package duck confit (2 legs)
5 savoy cabbage leaves, washed and sliced thinly-- the easiest way to do this is to stack the leaves, fold them lengthwise, then slice
1 onion, sliced
1T grapeseed or canola oil
1t red wine vinegar
chopped herbs optional-- I used tarragon & thyme because they were going bad in the fridge

Preheat oven to 400 degrees.

Heat oil in a cast iron skillet. Add onions and a good pinch of salt; saute over medium heat, stirring occasionally, until golden brown, about 15 minutes. Add cabbage, salt and pepper; drizzle with red wine vinegar. Saute until cabbage just wilts, 2-3 minutes. Push onions and cabbage to the side and place legs skin side up in center of skillet.


Cook in preheated oven for 15 minutes, or until crispy.


Finish under broiler for maximum crispiness. Remove duck. Toss cabbage with rendered duck fat and fresh chopped herbs, if using. Serve duck on bed of cabbage.