Brome Lake Duck Confit Recipe
truffled mushroom croquette, garden vegetables, fig demi-glace
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Ingredients
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Duck Confit
Truffled Mushroom Croquette
Garden Vegetables
Fig Demi-Glace
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
- 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
