Duck Trilogy Recipe
branded liver mousse, cured and smoked breast, and classic confit with roasted peach sweet potatoes and pickled berries
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Ingredients
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Liver Mousse
Cured and Smoked Duck Breast
Duck Confit
Roasted Peach Sweet Potatoes
Pickled Berries
Method
Liver Mousse
Prepare the Liver
Sauté shallots in butter until soft. Add duck liver and cook until just firm. Deglaze with brandy, then cool.
Blend the Mousse
Blend cooked liver mixture with heavy cream, salt, pepper, and thyme until smooth. Transfer to a container and chill.
Cured and Smoked Duck Breast
Cure the Duck Breast
Mix salt, brown sugar, smoked paprika, and black pepper. Rub onto duck breasts and let cure in the fridge for 24 hours.
Smoke the Duck Breast
Rinse the cured duck breasts and pat dry. Smoke over applewood chips until cooked through, about 2 hours. Let cool and slice.
Duck Confit
Prepare the Duck
Season duck legs with salt, pepper, and thyme. Submerge in duck fat and cook slowly at low temperature (around 90°C) for 4 hours until tender.
Cool and Store
Remove duck from fat and cool. Store in the fat or refrigerate until ready to use.
Roasted Peach Sweet Potatoes
Roast the Vegetables
Toss sweet potatoes and peaches with olive oil, honey, salt, and pepper. Roast in a preheated oven at 200°C for 25-30 minutes until tender.
Pickled Berries
Pickle the Berries
Combine mixed berries, apple cider vinegar, sugar, and salt in a jar. Let sit for at least 1 hour before serving.