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Restaurants›Cardero's Restaurant›Brome Lake Duck Confit Recipe

Brome Lake Duck Confit Recipe

Inspired by Cardero's Restaurant

Time3h

Serves4

truffled mushroom croquette, garden vegetables, fig demi-glace

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Ingredients

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Duck Confit

4 pieces Duck legs

4 cups Duck fat

2 tbs Celtic sea salt

1 tsp black pepper

1 tbs Thyme

4 cloves Garlic cloves

Truffled Mushroom Croquette

2 cups Mushrooms (finely chopped)

1 cup Shallots (finely chopped)

2 tbs Truffle oil

3 tbs Butter

1 cup 00 bread flour

1 cup Milk

2 pieces Eggs

2 cups Breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

Garden Vegetables

1 cup Carrots (sliced)

1 cup Zucchini (sliced)

1 cup Asparagus (trimmed)

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Fig Demi-Glace

1 cup Fig preserves

2 cups Beef stock

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Duck Confit Preparation

1

Prepare the Duck

Season the duck legs with salt, black pepper, thyme, and crushed garlic. Let them marinate for at least 24 hours in the refrigerator.

2

Cook Duck

Submerge the marinated duck legs in duck fat in a deep pot. Cook slowly on low heat for about 2-3 hours until the meat is tender and can be easily pulled from the bone.

Truffled Mushroom Croquette Preparation

3

Sauté Vegetables

In a saucepan, melt butter and sauté shallots until translucent. Add chopped mushrooms and cook until moisture evaporates. Stir in truffle oil, salt, and pepper.

4

Make the Base

In another pot, melt butter, add flour to make a roux, then slowly whisk in milk until thickened. Combine with the mushroom mixture and cool.

5

Form Croquettes

Once cooled, shape the mixture into small balls, dip in beaten eggs, and roll in breadcrumbs.

6

Fry Croquettes

Fry the croquettes in hot oil until golden brown. Drain on paper towels.

Garden Vegetables Preparation

7

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add carrots, zucchini, and asparagus. Sauté until tender. Season with salt and pepper.

Fig Demi-Glace Preparation

8

Prepare the Sauce

In a saucepan, combine fig preserves, red wine, and beef stock. Simmer until reduced by half. Whisk in butter and season with salt and pepper.