Monday, October 7, 2013

Duck, Broccoli, Garlic

                                                                                            Crispy Duck Confit 
When I make my duck confit I like to put some pink salt into my dry cure so when I cook the legs in the duck fat the meat doesn't get that off grey color, it is nice and pink. First step is to break down your ducks, clean up the legs and pat them dry. On the cure I made for this confit I did 50/50 salt to sugar with thyme, rosemary, parsley, juniper berry, pink pepper corn, bay leafs, fennel seed, star anise, and pink salt . Put all the ingredients in to the robot coupe and blend until smooth. Cover the dry duck legs with the cure and let set over night in the cooler. The next day wash off the cure and pat dry. In a hotel pan line the bottom with 1 inch thick sliced onions, put the duck legs on top of the onions, pour duck fat over the legs until they are covered, cover with foil and place in a 250*F oven for about 4 hours. Take the legs out of the fat, save the fat for your next batch of confit, and cool to room temperture. Pick the meat off the bones, in a pan melt some butter over medium heat and place the duck meat in the pan. This step take about 30 to 40 minutes, caramelize the confit in the butter stirring to break the confit up. Once the meat has caramelized add banyuls to the mixture and cook until the mixture is dry. Place the confit on a paper towel and use with-in an hour.

Duck Breast
Broccoli Puree
Broccoli Salad
House Cured Bacon
Pickled Raisins
Cipollini Onion
Black Garlic Puree
Garlic Chips
Crispy Duck Confit
Parsley Flowers
Chive Buds