Muslo confitado de pato con higos y anís Granja Luisiana

Duck leg confit with figs and anise

  • 2 duck confits @granjaluisiana
  • 3 figs cut in half
  • 1 teaspoon of cinnamon + pepper + clove mixture
  • 4/5 dried flowers of anise
  • 1/4 pumpkin peanut
  • Sea salt

For the duck sauce:

  • 3 tablespoons of soy sauce
  • 2 oranges / its natural juice
  • 2 tablespoons of honey
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 2 peeled figs mashed with a fork


  1. In a bowl, prepare all the ingredients for the sauce and mix well with a spoon. Leave a few minutes.
  2. Meanwhile, peel and cut the pumpkin into cubes and bake for 20 minutes at 180ºC on baking paper and reserve.
  3. In a large saucepan, heat the sauce for a few minutes to reduce, add the mixture of cinnamon, pepper and cloves and the anise flowers. Mix 2 more minutes.
  4. Add the duck confit and leave for a few minutes. Add the halved figs and serve immediately along with the pumpkin potatoes.

Bon appetit!!

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