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Confit Duck Recipe

Name: Cochas Confit Duck Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 4 cups Duck fat; 2 tbs Salt; 1 tbs Black pepper; 2 tbs Thyme; 4 pieces Garlic cloves, crushed; 1 head Red cabbage, shredded; 1 cup Apple cider vinegar; 1 tbs Brown sugar; 1 piece Onion, sliced; 1 tsp Salt; 1 tsp Black pepper; 4 pieces Apples, cored and sliced; 4 tbs Butter; 2 tbs Brown sugar; 1 tsp Cinnamon; 1 bunch Broccolini; 4 tbs Butter; to taste Salt; to taste Pepper; 2 cups Fresh basil leaves; 1 cup Olive oil; to taste Salt; 2 cups Wild mushrooms, chopped; 1 piece Shallots, finely chopped; 1 cup Red wine; 2 cups Beef stock; 2 tbs Butter; to taste Salt; to taste Black pepper

Inspired by Cocha

Time3h 30m

Serves4

Braised Red Cabbage, Caramelized Apples, Butter Poached Broccolini, Basil Oil, Wild Mushroom Sauce Robert

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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 tbs black pepper

2 tbs Thyme

4 pieces Garlic cloves, crushed

Braised Red Cabbage

1 head Red cabbage, shredded

1 cup Apple cider vinegar

1 tbs Brown sugar

1 piece Onion, sliced

1 tsp Celtic sea salt

1 tsp black pepper

Caramelized Apples

4 pieces Apples, cored and sliced

4 tbs Butter

2 tbs Brown sugar

1 tsp Cinnamon

Butter Poached Broccolini

1 bunch Broccolini

4 tbs Butter

to taste Celtic sea salt

to taste white, green, and black pepper

Basil Oil

2 cups Fresh basil leaves

1 cup olive oil

to taste Celtic sea salt

Wild Mushroom Sauce Robert

2 cups Wild mushrooms, chopped

1 piece Shallots, finely chopped

1 cup Red wine

2 cups Beef stock

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Duck Confit

Prepare the Duck

Season the duck legs with salt, black pepper, thyme, and crushed garlic. Place them in a bowl, cover, and let marinate in the refrigerator for at least 12 hours.

Cook the Duck

Preheat your oven to 225°F (107°C). In a large, oven-safe pot, melt the duck fat over low heat. Add the marinated duck legs and ensure they are fully submerged in the fat. Cook in the oven for about 8 hours until tender.

Braised Red Cabbage

Sauté the Onion

In a large pot, heat a little oil over medium heat. Add the sliced onion and sauté until translucent.

Cook the Cabbage

Add the shredded red cabbage to the pot, followed by the apple cider vinegar, brown sugar, salt, and pepper. Stir well. Cover and reduce heat to low, cooking for about 45 minutes, stirring occasionally.

Caramelized Apples

Melt Butter

In a skillet over medium heat, melt the butter.

Caramelize the Apples

Add the sliced apples, brown sugar, and cinnamon to the skillet. Cook until the apples are golden brown and tender, about 10-15 minutes.

Butter Poached Broccolini

Prepare the Broccolini

In a pot of boiling salted water, blanch the broccolini for 2 minutes, then transfer to an ice bath.

Butter Poach

In a skillet, melt the butter over low heat. Add the blanched broccolini and cook gently for about 5 minutes, seasoning with salt and pepper to taste.

Basil Oil

Blend Ingredients

In a blender, combine the basil leaves and olive oil. Blend until smooth.

Season

Add salt to taste. Strain the oil through a fine mesh to remove solids.

Wild Mushroom Sauce Robert

Sauté Shallots and Mushrooms

In a saucepan, melt the butter over medium heat. Add the shallots and sauté until translucent. Then add the chopped wild mushrooms and cook until they are browned.

Deglaze and Simmer

Pour in the red wine and let it reduce by half. Add beef stock, bring to a simmer, and cook until thickened, about 15-20 minutes. Season with salt and black pepper to taste.