Vietnamese-Style Duck Confit with Roasted Chayote and Spinach

Ingredients

• 2 duck legs
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 1 tsp sugar
• 1 chayote, peeled and diced
• 5 oz fresh spinach
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. Preheat oven to 300°F (150°C).
2. In a small bowl, combine fish sauce, soy sauce, five-spice powder, and sugar. Rub the mixture all over the duck legs.
3. Place duck legs in a baking dish and cover tightly with foil.
4. Bake for 3 hours, or until duck is very tender and the meat easily pulls away from the bone.
5. While duck is baking, prepare the chayote and spinach: Toss diced chayote with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, or until tender.
6. In a pan, sauté minced garlic until fragrant. Add spinach and cook until wilted.
7. Remove duck from oven and shred the meat. Serve the shredded duck over the roasted chayote and spinach. Serve with lime wedges.