James Peterson

Duck Confit with Sorrel and Spinach

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Preparation info
  • Makes

    6

    main-course servings
    • Difficulty

      Easy

Appears in
The Duck Cookbook
The Duck Cookbook

By James Peterson

Published 2003

  • About

Raw sorrel looks a lot like spinach, but once you heat it in the hot cream, it turns a dull gray-green. It has a tangy acidity that makes it the perfect counterpoint to the rich confit. If you don’t grow it or can’t find it, use all spinach.

Ingredients

  • Two 10-ounce bunches fresh spinach
  • 1 pound sorrel, if available, or another 10-

Method

Pull the stems off the spinach and sorrel by holding each leaf in one hand and peeling the stem away from the underside of the leaf; even the part of the stem that runs along the center of the leaf should be removed. Discard the stems and wash the leaves in a big bowl of cold water, then transfer to a clean bowl with your splayed fingers so any grit is left behind. Repeat until there’s no sand