|
|
| SAGE’S DUCK CONFIT |
|
 |
| Ingredients |
4 lbs Duck Legs (tips removed)
4 qt Duck Fat
2 oz Extra Virgin Olive Oil
2 T Juniper Berries
5 Bay Leaves
1/2 c Black Pepper Corns
1 t Curry Powder
2 T Sherry Vinegar
1/2 c Herbs de Provence
1 T Dijon Mustard
2 c Garlic Cloves (baked at low heat for 1.5 hours)
1 c Chopped Shallot (caramelized over low baked
heat)
1 bunch Chopped Parsley
|
|
|
|
|
| To Serve |
| Remove a duck leg ahead of time.
Bring leg up to room temperature (about 3 hours) in its
own fat.
Sear on high heat on both sides until crispy.
Place in the middle of a plate.
Surround with 3 evenly spaced tablespoons of soft goat
cheese.
Place a confit of caramelized shallots, red peppers and garlic
cloves around it.
Gently drizzle a port wine reduction over the entire place.
Serve with warm French bread or fresh baguette. |
| Method |
| Heavily salt duck legs on all sides and let cure for 24 hours.
Rinse salt with cold water.
Place legs into a 6” hotel pan and mix in all remaining premixed
ingredients.
Be sure to mix them well so that spices are evenly
distributed.
Wrap pan in a double layer of plastic and foil.
Place pan into a preheated 225 degree oven and cook for
8 hours.
Remove pan and let rest for 1.5 hours before refrigerating. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
