Photo by Diane Padys
Part I: DUCK CONFIT CURE
- 6 Cups kosher salt
- 2 Cups brown sugar
- ½ Cup dried thyme
- 2 Tb Ground black pepper
- 3 Tb crushed coriander seed
Place all ingredients into a bowl and mix thoroughly.
Part II: DUCK STOCK
- 4 to 6 duck Carcasses, including wing tips and neck
- 2 large yellow, chopped
- 4 large carrot, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoon black peppercorns
- 3 bay leaves
- Stems from 1 bunch flat-leaf parsley
- 10 fresh Thyme springs
- ½ Cup of Tomato paste
- 5 gal of cold water
- Preheat oven to 500 degrees
- Rub the tomato paste onto the duck carcasses until evenly coated.
- Roast bones in oven for about 30 minutes or until bones are nice and brown and roasting pan has lots of brown bits (FOND) on the bottom.
- Remove carcasses and place into a large stockpot. Using the same roasting pan and the carrots, onion, celery, and garlic and roast the same way as the duck bones. Once browned, add the vegetables to the stockpot and start deglazing the roasting pan (removing the brown bits) by placing it on the stove on medium and adding some water to the pan.
- Using a wooden spoon, start loosening all the fond. Add all of the mixture to the stockpot.
- Add herbs, peppercorns, and bay leaves. Fill pot with cold water and bring to a boil. Reduce to a simmer and leave for 6-8 hours, skimming off the fat frequently.
Strain through and fine mesh strainer, and cool.
If desired, you can refill the stockpot with water again, add two-dozen chicken/duck feet and repeat the process for more yield. This process is referred to as REMI.
Part II: CINNAMON DUCK JUS
- 2.5 Gal of Duck stock (see recipe)
- 3 pounds duck bones chopped into 1’ pieces
- 4 cinnamon sticks
- 2 bottles of merlot
- 5 fresh Thyme springs
- Brown bones in a large rondo/brassiere till good amount of fond is created and bones are browed evenly.
- Add thyme and cinnamon and deglaze pan with 2 bottles of red wine.
- Reduce wine by 3/4. In the meantime bring duck stock to a boil.
- Once the wine is reduced add the heated duck stock and bring to boil.
- Reduce to a simmer and cook until the mixture is reduced to half, while skimming the fat off frequently.
- Strain the sauce. Taste it! You want the sauce to coat the back of a spoon. Reduce further if necessary.
- Strain through a fine mesh strainer and cool.
- To finish to order heat 2 tablespoons of sauce and whisk in 1tb of COLD butter.
Part III: DUCK CONFIT WITH ROASTED ROOT VEGETABLE / APPLE HASH
- 1 confit leg of duck
- 1 ½ cup of roasted root vegetables
- ½ Cup of diced apple (of your choice, I recommend granny smith or Melrose)
- 3-4 roasted cipollini onions
- fine herbs
- Sherry Gastrique (To make: mix 1 gallon Sherry vinegar with ½ cup granulated sugar in a heavy-duty saucepan and reduce to syrup)
- Preheat oven to 500 degrees
- Place the duck confit skin-side down into a cold sauté pan and reheat with a pad of butter in the oven for about 10 min.
- Start sautéing the root vegetables with some butter in a sauté pan. Add the cipollini onions, diced apple, and warm through.
- Season with salt and pepper if needed and finish with a TB of fine herbs.
- Once the confit is heated through, pull out the oven and flip, so skin side is up. Add some fresh thyme springs, and baste the confit with the rendered fat for a few seconds to crisp up the skin, to become crackling.
Part IV: ROASTED ROOT VEGETABLES
- 4 large turnips, peeled/diced 1’
- 4 large rainbow carrots, peeled/diced 1’
- 4 large parsnips, peeled/diced 1’
- 2 butternut squash, peeled/diced 1’
- Preheat a full size sheet pan in a 500 degree oven.
- Toss all the vegetables in some olive oil, salt & Pepper, and spread onto PREHEATED sheet pan. Place vegetables in one even layer, and try not to crowd the vegetables.
- Roast for 10-15 min. or till golden brown.
- Cool and reserve for service.
Part V: PLATING
Place the root vegetable apple composure into a bowl, set the duck leg right on top, drizzle with sherry gastrique.