Duck Confit Tzimmes
Instructions:
- Tzimmes is usually eaten on Rosh Hashanah, the Jewish New Year. It’s sweet, said to symbolize the wish for a sweet new year. Here, we’ve transformed it into the ultimate party dish. Makes 8 servings
- 4 duck confit legs
- 11â„4 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 4 large carrots, peeled and cut into 1-inch pieces
- 8 ounces pitted prunes, quartered (about 1 cup)
- 1â„3 cup chicken broth
- 3 tablespoons honey
- 1â„2 teaspoon ground cinnamon
- 1â„2 teaspoon salt
- 1â„4 teaspoon garlic powder
- 1â„4 teaspoon ground cloves
- Position the rack in the bottom third of the oven and preheat the oven to 350°F.
- Remove some of the white fat from the duck confit legs and smear it around a 13 × 9-inch baking pan to grease it. Remove and discard the remainder of the skin and fat from the legs. Shred the meat off the bones with a fork.
- Place the meat in a large bowl and mix in the sweet potatoes, carrots, and prunes.
- Whisk the broth, honey, cinnamon, salt, garlic powder, and ground cloves in a small bowl. Pour over the duck and vegetables; toss to coat. Turn this mixture and any juices into the prepared pan.
- Cover and bake in the lower third of the oven for 1 hour, tossing every 15 minutes. Then uncover, toss well, and continue baking until the vegetables are tender, about 15 more minutes. Let stand, uncovered, for 5 minutes at room temperature before serving.