Duck confit with port duck glaze, potatoes Sarladaise and sauteed mushrooms
French cuisine › Gascony · Bruno Albouze · ♥ 2.6K likes · 94.7K views · 8 min video
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Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- duck legs
Optionally french the duck legs: cut around above the first leg joint, grab the knuckle with a towel and pull it off. Save the scraps.
Frenching and trimming the duck legs
- Celtic gray salt
Trim as much excess fat from the legs as possible without cutting into the meat; save the trimmings.
- fresh thyme
- crushed garlic
Lay the legs flesh side up on a baking tray, sprinkle generously with sel gris and top with fresh thyme and crushed garlic. Wrap and refrigerate for up to 24 hours.
- duck fat
Arrange the legs skin side up, cover with extra melted duck fat, bring to a boil, then cook covered in a low oven for three hours.
Remove from the oven, take the lid off and rest about 30 minutes.
Lift the legs one at a time onto a cooling rack over a tray lined with plastic wrap, cool, then refrigerate overnight to firm up. Debone now if needed for another purpose.
Pass the duck fat through a sieve, cool and refrigerate overnight; the fat rises and the jelly underneath is the duck jus. Store the legs vacuum sealed or in the duck fat.
- chicken stock or chicken demi-glace
- water
For the glaze, cook down chicken stock or chicken demi-glace and water with carrot, leek, onion, garlic, orange peel, thyme, bay leaf and pepper.
- carrot
- leek
- onion
- garlic
- orange peel
- thyme
- bay leaf
- pepper
- ruby port
In a separate saucepan, reduce the ruby port by two thirds.
Prep the mushrooms and throw the stems into the stock. Simmer about an hour, then add the reduced port and sieve.
- cold starch
- butter
Make a slurry with port and cold starch, pour it into the glaze, mix, bring to a boil and cook a few minutes.
- Yukon gold potatoes
Peel the potatoes, cut into thick slices and keep in cold water until needed.
- salt
- pepper
- crushed garlic
- thyme
Drain and pat dry, then fry in duck fat seasoned with salt, pepper, crushed garlic and thyme.
Cover and cook 10 minutes to steam, then uncover, flip and continue until golden brown.
Add persillade (chopped parsley, minced shallots and garlic) to both the mushrooms and the potatoes.
- chopped parsley
- minced shallots
- garlic
Reheat the duck leg in simmering water for about 10 minutes.
Smooth the glaze with a couple of chunks of butter, and sear the duck leg in a dash of duck fat. Plate with the potatoes and mushrooms.