Jul 13 2026
Restaurants›Drift›A Brace Of Ducks Recipe

A Brace Of Ducks Recipe

Inspired by Drift
Time3h
Serves4

Duck thigh confit, French Duck Farm smoked egg, maple-glazed foie sponge toffee, maple blossoms, swede mash, and béarnaise

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Ingredients

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Duck Thigh Confit

Smoked Egg

Maple-Glazed Foie Sponge Toffee

Maple Blossoms

Swede Mash

Béarnaise Sauce

Method

Duck Thigh Confit

  1. 1

    Prepare Duck Thighs

    Season the duck thighs with salt, pepper, garlic, and thyme. Submerge in duck fat and cook in a low oven (90°C or 194°F) for 2-3 hours.

Smoked Egg

  1. 2

    Smoke the Duck Eggs

    Place duck eggs in a smoker with wood chips for about 30 minutes to infuse with smoke flavor.

Maple-Glazed Foie Sponge Toffee

  1. 3

    Make the Foie Sponge

    Melt foie gras and mix with egg whites. In a separate pot, boil maple syrup and sugar until it reaches soft ball stage. Combine with the foie mixture, add baking soda, and pour into a mold. Let it cool and set.

Maple Blossoms

  1. 4

    Prepare Maple Blossoms

    Simmer maple syrup and water together until reduced to a syrupy consistency. Allow to cool and crystallize.

Swede Mash

  1. 5

    Prepare the Swede Mash

    Peel and chop swede, boil until tender, then drain. Mash with butter, cream, and salt until smooth.

Béarnaise Sauce

  1. 6

    Make Béarnaise Sauce

    Melt butter and allow it to cool slightly. Whisk egg yolks and vinegar over a double boiler until frothy. Gradually add melted butter while whisking until thickened. Stir in fresh tarragon and season with salt.

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