Duck Leg Confit

Procedure for the Duck Confit:

1. Melt 2 quarts of duck fat with garlic cloves, peppercorn, orange peels and thyme.
2. Cook until legs are tender, about 2 hours on medium-low heat.
3. Cool down in same fat.
4. Remove and pan-sear with time. (Chef’s note: I seasoned them with ancho powder and cacao powder.)

Procedure for the Potato Pave:

1. Peel and slice 8 Idaho potatoes.
2. Toss in leftover duck cooking liquid.
3. Layer potatoes in pan (with baking paper underneath) individually and press tightly.
4. Season each layer with salt and pepper and chopped rosemary and thyme.
5. Place in oven at 325°F 1 hour and 10 minutes.
6. Cool down and press overnight.

Procedure for the Beets and Puree:

1. Cook for 1 hour at 325°F with orange juice, peppercorns, cinnamon, ancho chili, bay leaf, salt and pepper.
2. Let it cool and peel while still hot.
3. Wedge 2 ea. for salad.
4. Puree the rest with leftover liquid and a touch of vanilla extract.

Procedure for the Dressing for the Beets:

1. Rough chop 1/2 white onion, ½ cup honey, 4 tbs. Dijon mustard, 1/4 cup apple cider vinegar.
2. Blend all above in Vitamix.
3. Slowly add 1.75 of a quart of blended oil until smooth and firm thickness.
4. Add 6 tbsps. of poppy seeds and salt to taste.