Confit Maple Leaf Duck Recipe
port wine gastrique, caramelized fig, turnip glacé, yukon gold mousseline
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Ingredients
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Duck Confit
Port Wine Gastrique
Caramelized Fig
Turnip Glacé
Yukon Gold Mousseline
Method
Duck Confit
- 1
Prepare the Duck
Preheat the oven to 225°F (107°C). In a large, oven-safe pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged. Cook in the oven for 2-3 hours until the meat is tender.
- 2
Finish the Duck
Remove the duck legs from the fat and let them cool. For a crispy skin, sear them skin-side down in a hot skillet for 5-7 minutes.
Port Wine Gastrique
- 3
Make the Gastrique
In a saucepan, combine port wine and sugar. Bring to a boil, then reduce to a simmer until the sauce thickens, about 15 minutes. Stir in red wine vinegar and set aside.
Caramelized Fig
- 4
Prepare the Figs
In a skillet, melt butter over medium heat. Add figs and brown sugar, cooking until the figs are caramelized, about 5-7 minutes.
Turnip Glacé
- 5
Yukon Gold Mousseline
- 6
Make the Mousseline
Boil the Yukon Gold potatoes until tender. Drain and mash. In a saucepan, combine mashed potatoes, butter, and heavy cream. Beat with a whisk until smooth and fluffy. Season with salt to taste.
