Maple Leaf Duck Confit with Okinawan Sweet Potato

02112 recipe_mapleleaf_duck_confit02112 chef_eli_freebairnrecipe card_eclub

Recipe from executive chef Eli Freebairn
West Coast Tavern
2895 University Ave., North Park
619-295-1688
westcoasttavern.com

West Coast Tavern is a laid-back urban tavern set in one of North Park’s most historic buildings. The restaurant offers a casual, yet elegant, dining experience.

 

West Coast Tavern, housed in the vintage lobby of University Avenue’s historic Birch North Park Theater, stands strong as the growing San Diego neighborhood’s most recognizable building, but it’s what is on the inside that counts. More specifically, we’re referring to West Coast Tavern’s Maple Leaf Duck Confit with Okinawan Sweet Potato. Executive chef Eli Freebairn generously shares this specially created dish.


Maple Leaf Duck Confit with Okinawan Sweet Potato


Serves 4

 

Duck Confit

4 duck legs

1 tablespoon Caribbean jerk seasoning

2 tablespoons granulated sugar

2 tablespoons brown sugar

2 tablespoons ground allspice

1 quart extra-virgin olive oil

 

  • Place four duck legs into a casserole dish and rub legs with seasoning. Place into a refrigerator and let sit for 2 hours.
  • Wipe the seasoning from the duck legs until clean. Place into a casserole dish and cover with approximately 1 quart of extra virgin olive oil.
  • Bring to a light boil on the stovetop and place dish into a 250-degree F. oven for 3.5 hours.
  • Remove and check; the leg bone should now be exposed. Let cool.
  • Remove from fat and sauté skin-side down in a pre-heated pan until golden brown. Flip, and finish in the oven at 350 degrees F. for approximately five minutes.

 

Okinawan Sweet Potatoes

2 pounds Okinawan sweet potatoes*

1 cup heavy cream

2 tablespoons brown sugar

1 two-ounce ladle of melted butter

Kosher salt to taste

 

  • Large dice the Okinawa sweet potatoes and boil until they are cooked.
  • In a separate pan, heat cream, sugar and butter.
  • Strain potatoes then blend in a mixer until fluffy.
  • When nicely blended, add the cream mixture. Salt to taste.

 

*Okinawan sweet potatoes are available at Asian markets.

Categories: Food & Drink