Duck Confit with Sorrel and Spinach

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
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.


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


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