Huckleberry Hot Pepper Duck Confit

We are in love with all the Huckleberry treats we brought home from June in Yellowstone!

Duck legs are dried out slowly with cross-hatched skin over low wood coal smoke and air-dried in the fridge for 24 hours, Confit'ed in duck fat and Huckleberry Hot Pepper jam in a low temperature oven, then quickly glazed again with melted jam right before served. Pairs extremely well with Watercress salad (see the recipe in our blog) and warm Black Pearl rice prepared in Strawberry-Blackberry sparkling White wine.

Note: for a much faster and easier version with the same juicy flavor profile, pan-sear a duck breast until medium-rare and glaze the crispy skin with melted Huckleberry Hot Pepper jam before serving!

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