Duck confit plate

Difficulty:
1/5

Preparation time in advance: refrigerate duck for 24 hours & cook for 3 hours, 5-6 days ahead.

Preparation time day of event: 1 hour

Ease of preparation is easy.

Preheat oven to 250 degrees Fahrenheit.

Yield: 4 servings

Ingredients

Confit

  • 4 x 350 grams fatty duck thigh
  • coarse sea salt and cracked black pepper
  • 1 bundle of freshly chopped thyme
  • 2 litres of duck fat
  • 2 ounces of Chemineaud Brandy (optional)

Cassoulet

  • 450 grams of navy beans
  • 150 grams of smoked lardon (slab bacon) cut into small pieces
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 2 large ripe tomatoes (peeled, seeded and chopped)
  • 1 litre of chicken stock
  • ¾ cup of Chorizo sausage
  • ¼ cup of chopped parsley
  • salt and pepper

Shiraz (red-wine) sauce

  • 1 tablespoon of butter
  • 2 shallots, peeled and very finely chopped
  • 2 cloves of garlic very finely chopped
  • 1 tablespoon fresh thyme
  • 2 cups of Shiraz
  • 2 cups of veal stock

Vegetables

  • 12 small patty-pan squash
  • 1 teaspoon of butter
  • 1 teaspoon of extra virgin olive oil
  • 12 cherry tomatoes
  • 1 tablespoon of freshly chopped basil
  • salt and pepper

Directions

Duck confit:

  1. 24 hours before cooking put the duck skin side down on a rack and place the rack on a baking sheet.
  2. Generously sprinkle the coarse salt over the duck legs.
  3. Sprinkle the cracked black pepper and the chopped thyme over the duck as well.
  4. (Optional) drizzle the Chemineaud on the duck legs.
  5. Place in the refrigerator for 24 hours.
  6. Rinse and dry the duck.
  7. Place the duck legs in a casserole dish and cover with duck fat.
  8. Cover and bake at 250º Fahrenheit for 2½ to 3 hours until very tender.
  9. Leave it covered with duck fat for 5 to 6 days before eating.

Cassoulet:

  1. Soak the beans overnight in cold water, change water and rinse often.
  2. In a large saucepan combine the beans, lardon, onion, garlic, tomatoes and enough chicken stock to just cover the beans.
  3. Bring to a boil over moderately high heat.
  4. Reduce heat and simmer until beans are soft, around 50 minutes.
  5. Add the Chorizo sausage, parsley, salt, pepper and stir.

Shiraz sauce:

  1. In a saucepan melt the butter, add the shallots, garlic and thyme.
  2. Cook until they start to brown.
  3. Add the Shiraz and reduce by ¾.
  4. Add the stock and reduce until it becomes the right consistency for a sauce.

Putting it all together:

  1. Lay out four plates.
  2. Cut the patty-pans in half and steam for 3-5 minutes.
  3. In a frying place about four tablespoons of duck fat and heat.
  4. Place the four legs of duck and brown so that the skin becomes a little crispy.
  5. Place in the oven at 200º while you get the rest of the plate ready.
  6. Heat the Cassoulet and place in the center of each plate.
  7. Place the butter and olive oil in a hot frying pan.
  8. Add the steamed patty-pans, cherry tomatoes, fresh basil, cook for 1 minute and then place around Cassoulet on each plate.
  9. Place the duck confit on top of the Cassoulet on each plate.
  10. With a small ladle pore the Shiraz sauce on and around the duck confit, place a fresh basil leaf on top for garnish.