Restaurants›Bleu Northeast Kitchen›Duck Confit Recipe

Duck Confit Recipe

Inspired by Bleu Northeast Kitchen
Time3h
Serves4

Crispy duck leg with mushroom risotto, 'nduja crumble, pea greens, Parmigiano-Reggiano

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Ingredients

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Duck Confit

Mushroom Risotto

‘Nduja Crumble

Garnish

Method

Duck Confit

1

Prepare Duck

In a large pot, combine duck legs, salt, black pepper, thyme, and garlic. Cover with duck fat. Cook on low heat for about 2-3 hours until tender.

2

Crisp Duck

Remove duck legs from fat and pat dry. Heat a skillet over medium-high heat and sear duck legs skin-side down until crispy.

Mushroom Risotto

3

Sauté Onions and Mushrooms

In a large saucepan, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent. Add sliced mushrooms and cook until soft.

4

Cook Rice

Add Arborio rice and stir for 1-2 minutes. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.

5

Finish Risotto

Once rice is creamy and al dente, stir in butter, Parmesan cheese, salt, and pepper. Remove from heat.

‘Nduja Crumble

6

Prepare Crumble

In a bowl, combine ‘nduja, bread crumbs, and olive oil. Mix well and spread on a baking sheet. Bake at 350°F (175°C) for about 10-15 minutes until golden.

Assembly

7

Plate the Dish

Serve the mushroom risotto topped with a crispy duck leg, sprinkle with ‘nduja crumble, and garnish with pea greens and shaved Parmesan.