Saturday, June 24, 2017

Duck Confit with Snow Peas and Mepkin Abbey Oyster Mushrooms

November 30, 2013 by  
Filed under The Sportsman's Table

Serves: 2

Ingredients:

Duck Confit (recipe below)                                                           8 ounces

Snow peas                                                                                        6 ounces

Oyster mushrooms                                                             4 ounces

Onion, green                                                                                    2 each

Duck glace                                                                                        6 ounces

Duck crackling                                                                                 1 ounce

Potatoes, fingerling                                                                       10 ounces

Duck fat                                                                                            3 ounces

Paprika, smoked                                                                             ½ tsp.

Thyme, chopped                                                                             ½ tsp.

Rosemary, chopped                                                                       ½ tsp.

Parsley, chopped                                                                            ½ tbs.

Salt & black pepper                                                                        to taste

 

Recipe Instructions:

  1. Slice potatoes lengthwise and season with paprika, thyme, rosemary, salt and pepper.  Toss with two ounces of fat and place on a cookie sheet in 400 degree pre-heated oven.  Roast for approximately 20 minutes until golden.
  2. Blanch snow peas and set aside.
  3. Slice mushrooms and onion. Sauté in remaining oil until caramelized.
  4. Add duck glace and peas to mushroom mixture and simmer until hot.
  5. Place duck on top of potatoes in bowl and pour mushroom and pea broth around duck.
  6. Top duck with parsley, crackling and serve.

Duck Confit

Yield: 5 lbs.

(5 lbs. duck legs, and thighs)

Cure Mix:

Kosher Salt                                       3 ounces

Light Brown Sugar                          3 ounces

Thyme                                               1 Tbs.

Garlic, cloves                                   3 minced

Pepper, coarse ground                  2 ounces

Salt, pink                                           ½ tsp.

Ginger                                               pinch

Cloves                                                pinch

Nutmeg                                             pinch

Recipe Instructions:

  1. Mix all seasonings together and roll duck in seasoning mix coating well.
  2. Refrigerate for 2 days, rinse excess cure and blot dry.
  3. Sauté duck fat side down first to slightly brown, turn over and brown second side.

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