Duck confit plate

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:
- 24 hours before cooking put the duck skin side down on a rack and place the rack on a baking sheet.
- Generously sprinkle the coarse salt over the duck legs.
- Sprinkle the cracked black pepper and the chopped thyme over the duck as well.
- (Optional) drizzle the Chemineaud on the duck legs.
- Place in the refrigerator for 24 hours.
- Rinse and dry the duck.
- Place the duck legs in a casserole dish and cover with duck fat.
- Cover and bake at 250º Fahrenheit for 2½ to 3 hours until very tender.
- Leave it covered with duck fat for 5 to 6 days before eating.
Cassoulet:
- Soak the beans overnight in cold water, change water and rinse often.
- In a large saucepan combine the beans, lardon, onion, garlic, tomatoes and enough chicken stock to just cover the beans.
- Bring to a boil over moderately high heat.
- Reduce heat and simmer until beans are soft, around 50 minutes.
- Add the Chorizo sausage, parsley, salt, pepper and stir.
Shiraz sauce:
- In a saucepan melt the butter, add the shallots, garlic and thyme.
- Cook until they start to brown.
- Add the Shiraz and reduce by ¾.
- Add the stock and reduce until it becomes the right consistency for a sauce.
Putting it all together:
- Lay out four plates.
- Cut the patty-pans in half and steam for 3-5 minutes.
- In a frying place about four tablespoons of duck fat and heat.
- Place the four legs of duck and brown so that the skin becomes a little crispy.
- Place in the oven at 200º while you get the rest of the plate ready.
- Heat the Cassoulet and place in the center of each plate.
- Place the butter and olive oil in a hot frying pan.
- Add the steamed patty-pans, cherry tomatoes, fresh basil, cook for 1 minute and then place around Cassoulet on each plate.
- Place the duck confit on top of the Cassoulet on each plate.
- With a small ladle pore the Shiraz sauce on and around the duck confit, place a fresh basil leaf on top for garnish.