June 12, 2009
Confit of Duck Leg and Pan Seared Breast
Chef Robert Barral
Recipe for 4 people
1) Confit the duck leg: Cook the legs in duck fat. If duck fat is not available cook the legs in a water bath with rosemary, thyme and garlic. After the cooking of the legs, save the liquid for the next time. Set the temperature of the oven at 300 degrees and cook the legs for at least 3 hours. At the end of the process, the thigh bone should come off easily out without any effort. At this point, remove the pot from the oven, let the legs cool off in the cooking liquid. Take them out of the liquid when cold, remove the thigh bone to all the legs and reserve in the cooler until service time.
2) Cook the breast: The breast needs to be trimmed before the cooking. Remove the excess fat from the sides of the duck breast. Score the skin side of the breast with a sharp knife to ease the release of the fat during the cooking process. Place the duck breast skin side down on a pan at low heat. Render the fat until all the fat is melted, this process could be lengthy, up to 10 minutes to do it right. At this point flip the duck breast on the other side and finish the cooking of the duck breast for only a minute or two. Let the breast rest foir at least 5 minutes prior to slicing it.
3) Make the Orange Blueberry sauce. Make the gastrique, red wine vinegar and sugar caramelized, deglazed with the orange juice let simmer for a few minutes and add the whole butter.
4) Cook the forbidden rice. Place the rice in a pot with cold water. (1 and a quarter volume of water to rice). Cover the rice with the water. Place a cover on top (parchment paper) and cook in the oven for 17 minutes. Remove from the oven and keep in a warm place till service time.
5) Serve the dish. Reheat the duck leg in the oven until the skin gets crispy, at this point the breast is sliced over the rice and Ratatouille can be added to complement the dish. The breast must be served pink.
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