”The concept for this dish is based on one of my favorite French brasserie dishes, a crispy duck leg confit served with a red wine and mustard glaze alongside a crispy chicory salad,” explains chef Matt Ginn, culinary director at Prentice Hospitality. At the Good Table in Cape Elizabeth, Ginn replaced Maine salt cod fritters with this duck variety, offering a similar flavor profile with an elevated twist. “We think of duck as a winter protein, often paired with roasted figs or stone fruit on the holiday table,” he says. “Duck is also sustainable, with a much better footprint than other meats, and it’s more accessible than people think. Plenty of markets in and around Portland offer it, such as Rosemont.” Try this recipe for a fun and approachable way to elevate the holiday table this season.

Makes 20 to 30 fritters (5 or 6 servings)

INGREDIENTS

For the confit
4 duck legs
About 70 grams salt
Pinch of sugar
Neutral oil or animal fat

For the fritter dough
400 grams prepared confit
200 grams cooked and mashed potato
20 grams all-purpose flour
20 grams whole-grain mustard
1 shallot, minced
15 grams chopped chives
10 grams chopped parsley
5 grams salt

For breading and frying
Flour
Egg wash (beaten egg plus about 1 tablespoon of water)
Breadcrumbs
High-heat oil

INSTRUCTIONS

1. Lightly salt the duck legs and add a pinch of sugar. Let sit in the refrigerator to cure overnight. In the morning, rinse the salt away and dry off the legs thoroughly.

2. Once the duck is cured, it is slowly cooked in fat (a technique known as confit). At the restaurant, the duck legs are cooked in a blend of olive oil and duck fat with a bit of garlic and thyme. At home, it’s easiest to use any neutral oil or animal fat. Place the legs in an oven-safe pan, cover with warmed fat, and bake at 250°F for 2½ hours. Let cool completely.

3. Pick the cooled meat from the bone and place into a mixing bowl with the remainder of the fritter dough ingredients. Stir to combine, then roll into balls about the size of a half-dollar.

4. Using the three-phase breading method, dredge each ball in flour, moisten it in egg wash, then coat it in breadcrumbs.

5. Heat the frying oil in a pan. Fry the breaded fritters at 340°F until they are golden brown. Serve with a chicory salad and red wine vinaigrette.