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| CONFIT OF DUCK WITH ORANGE & GREEN PEPPERCORN SAUCE ON A BED OF MATCHSTICK POTATO |
| Quantity : 4 servings |
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| Ingredients |
8 duck legs (preferably Lac-Brome)
8 tbs coarse salt
3 l. duck fat
8 tbs sugar
8 oz water
2 oz Grand Marnier
2 c. orange juice
2 c. reduced veal stock ( demi glace)
zest 1 orange.
1 tbs green peppercorn
8 large Yukon potatoes
2 seedless oranges
oil to deep fry matchstick potatoes
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| Method |
• Place 1 tbs coarse salt on skin side of each duck
leg and refrigerate for 24 hours
• Rinse salt off duck legs that has not evaporated
and pat dry
• Preheat oven to 275 degrees
• Bring duck fat to 275 degrees in a saucepan
that can be put in oven
• Place duck legs skin side up into pot
• When duck legs start a soft boil place pan into
oven
• Depending on oven, legs will take from 1 to 2
hours to cook
• Legs are done when your index finger can be
pushed through knuckle of bone (almost falling
off bone)
• Keep duck legs in fat until ready to serve
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| Sauce Preparation |
• Place 4 oz of sugar and 4 oz of water in sauce
pan and cook on medium heat until a caramel
forms
• Add Grand Marnier (careful as it may tend to
flambé)
• Add orange juice
• Reduce by half
• Add demi glace
• Reduce until desired consistency
• Add zest and green peppercorn
• Slice oranges
• Cook sliced orange in last 4 oz of sugar and
water until caramelized
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| Preparation of potatoes |
• On a mandolin make juliennes (do not peel
potatoes)
• Rinse juliennes well and discard as much starch as
possible, if not, matchstick potatoes will stick
together)
• Leave in water until ready to use
• When ready, deep fry until golden and firm(very
important that they be firm)
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