Vegan Duck Confit
Experience the rich, savory decadence of **Vegan Duck Confit**, a plant-based twist on the classic French delicacy. This recipe transforms tender young jackfruit into a remarkably meaty, shredded texture that mimics traditional pulled duck, all while infusing it with layers of aromatic flavors from fresh thyme, rosemary, bay leaves, and smoked paprika. Slow-cooked in olive oil and vegetable stock, this dish achieves the perfect balance of juicy tenderness and deep, roasted flavor after a gentle simmer and oven roasting. Ideal for elegant gatherings or indulgent weeknight dinners, this vegan confit pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crusty baguette. Whether you're a plant-based eater or simply looking to explore creative vegan recipes, this dish proves that you don’t need animal products to enjoy the sophistication of French cuisine.
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Recipe Information
Ingredients
- 800 grams young jackfruit (canned, in brine)
- 120 milliliters olive oil
- 4 units garlic cloves, minced
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 units bay leaves
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 250 milliliters vegetable stock
Instructions
Drain and rinse the jackfruit from the brine. Pat dry with a clean kitchen towel or paper towel to remove excess moisture.
Use your hands to pull apart the jackfruit until it has a shredded consistency, mimicking the texture of pulled duck.
In a large, oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shredded jackfruit to the skillet, stirring well to coat it with the garlic oil.
Add the thyme, rosemary, bay leaves, ground coriander, smoked paprika, ground black pepper, and sea salt to the skillet. Stir to combine.
Pour in the vegetable stock, ensuring the jackfruit is partially submerged. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet with a lid or foil, and let it cook gently for about 1 hour. Stir occasionally and add more stock if needed to prevent sticking.
Preheat your oven to 150°C (300°F).
After simmering, transfer the skillet to the preheated oven and roast for an additional 1 hour. This allows the flavors to deepen and the jackfruit to become tender.
Once done, remove the skillet from the oven and carefully take out the thyme, rosemary sprigs, and bay leaves.
Serve your Vegan Duck Confit hot, with your choice of sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5726 mg | 249% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 12.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
