- Yield: 4 servings
Crispy Duck Confit With Foie Gras, Butternut Squash Risotto, Cranberry Gastrique and Brussels Sprouts
Recipe courtesy of Brian Dennis, Executive Chef, Country Club of Landfall (Wilmington, N.C.)
Ingredients
- confit - (recipe follows)
- duck legs - 4 ea.
- kosher salt - 1 cup
- orange zest - two oranges
- fresh thyme - 1 Tbsp., chopped
- fresh tarragon - 1 Tbsp., chopped
- fresh sage - 1 Tbsp., chopped
- peppercorns - 1 Tbsp., crushed
- Confit
- duck fat - 1 qt. (if not available, use olive oil)
- bay leaves - 6 ea.
- fresh thyme, sage and tarragon - 1 small bundle
- garlic bulb - 1 ea., cut in half
- orange peel - 1 orange
- Butternut Squash Risotto
- arborio rice - 2 cups
- olive oil - 1/4 cup
- white wine - 1/2 cup
- chicken or vegetable stock - 7 cups
- onion - 1 ea., small, finely chopped
- butter - 2 Tbsps.
- fresh sage - 1 Tbsp., chopped
- parmesan cheese - 1/2 cup, grated
- mascarpone cheese - 1/2 cup
- butternut squash purée - 1 cup (recipe follows)
- salt - to taste
- pepper - to taste
- Butternut Squash Purée
- butternut squash - 1 ea., small, roasted
- Granny Smith apple - 1 ea., peeled and seeded
- orange zest - 1 tsp.
- cinnamon - 1/4 tsp.
- ground ginger - 1/4 tsp.
- nutmeg - pinch
- salt - to taste
- pepper - to taste
- Cranberry Gastrique
- dried cranberries - 1/2 cup
- red wine vinegar - 1/4 cup
- sugar - 1/4 cup
- cranberry juice - 1 cup
- cinnamon stick - 1 ea.
- Bacon Brussels Sprouts
- fresh Brussels sprouts - 2 cups, trimmed and cut in half
- bacon - 3 slices, cut into lardons
- cider vinegar - 1 tsp.
- honey - 1 tsp.
- salt - to taste
- pepper - to taste
- Seared Foie Gras
- Grade A foie gras - 1 ea., 1.5-oz. slice
Instructions
Procedure for Duck Confit
- Place duck in a deep cooking dish. Completely coat with mixture and refrigerate for 4 hours. After 4 hours, remove from fridge, rinse thoroughly and pat dry.
- Place duck back into a deep cooking dish. Cover with confit ingredients. Wrap tightly with foil and place in a 275°F oven for approximately 6 hours. Duck should be just to the point of falling off the bone without falling apart. Check with tongs or a fork.
- Once desired doneness is reached, remove from oven and allow to cool in the oil.
- Once the duck is cool enough to handle, in a separate sauté pan, place a 1/4 cup of the confit oil and sear the duck until crispy on both side.
(Chef's Note: Strain remaining oil and freeze. It can be use again for another batch.)
Procedure for Butternut Squash Risotto
- Place olive oil in a medium saucepan over medium heat. Add rice and onions. Toast for a couple of minutes until it appears translucent.
- Add white wine and cook until dry. Slowly add a cup at a time of stock, while stirring constantly. Wait until each cup of stock is absorbed before adding the next cup. (Chef's Note: This is a slow and low process. Be patient.)
- Once the rice is cooked and feels al dente, remove from the heat and add all remaining ingredients. Taste for seasoning and adjust accordingly.
Procedure for Butternut Squash Purée
- Cut squash in half, remove seeds and place on a sheet pan. Brush with vegetable oil and season with salt, pepper, cinnamon, ginger and nutmeg.
- Roast for about an hour at 350°F or until soft. A fork should easily pierce the squash. Scoop out the squash from the skin with a spoon and place in a blender or food processor. Add orange zest and purée until smooth. Taste and adjust seasoning if necessary.
(Chef's Note: If using a blender, a bit of milk or cream can be used to help blend.)
Procedure for Cranberry Gastrique
- Combine all in a small saucepan and slowly reduce to a thin, syrup consistency.
Procedure for Bacon Brussels Sprouts
- Place medium-size sauté pan over medium heat. Add bacon and slowly cook until crispy. Remove bacon from pan, leaving in the bacon fat.
- Add Brussels sprouts to the pan and toss in the bacon fat, salt and pepper. Flip over each Brussels sprout to be face down in the pan.
- Plan the pan in a 400°F oven for about 10 minutes or until Brussels are al dente. Remove from oven and drizzle with cider vinegar & honey.
Procedure for Seared Foie Gras
- Score the foie gras with diamond-pattern hash marks.
- Sear over medium-high heat for approximately 15-20 seconds per side. Remove from pan and place on a paper towel.
