Grand Wailea’s Chef Eric Faivre’s Duck Leg Confit Recipe @GrandWailea



Wailea Wine & Food Festival at the Grand Wailea. Photo by Darris Hurst.


Grand Wailea




If you’re at Bistro Molokini you have to order the “Pizza” Natural Burger, with pepperoni and basil. Topped w/ marinara sauce and smoked mozzarella on a grilled pizza dough bun, it’s my favorite fun lunch item. For dinner, it’s the Prawn and Quinoa Mac n’ Cheese with sharp cheddar, Kula corn, toasted garlic and shallot, peppers, peas and cauliflower crumbs. I love to make bread–especially my chocolate sourdough bread with sour cherries. We have a sourdough starter started several years ago, fed daily, which keeps getting better and better with time. This specific bread is great to eat with a piece of Brie or Mount Tam and a glass of Carlisle Zinfandel.



Duck confit is more versatile than you may think. You can serve the duck confit below with some sautéed potatoes, shred and use in a salad instead of bacon or add in a risotto.



Duck Leg Confit–with an interesting touch.



2 Tbsp Kosher Salt

1 Tbsp Brown Sugar

1 Tsp Black Pepper

4 Garlic Cloves – Smashed

2 Pinches of Cinnamon

4 Star Anise

6 Sprigs of fresh thyme

2 bay leaves

8 Duck Legs

Duck fat



Mix all the ingredients for the seasoning together

Place the rinsed / dried legs in a plastic bag or baking dish and coat with the seasoning

Refrigerate for up to 36 hours

Pre-heat the oven to 200

Melt the duck fat

Rinse the legs. Dry them and place in an oven-proof dish

Cover the legs with the melted duck fat and bring to 180

Place the dish in the oven and bake for 4-6 hrs

Remove from the oven

If you plan on eating it right away, remove from the fat delicately and crisp the skin in a hot pan before serving

You can also allow the duck to cool down, then transfer in a clean pan, cover with the fat and refrigerate for a couple of weeks.

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