Pato Confitado Recipe
duck leg confit; bella bella duck leg, parsnip purée, zucchini, green apple, apple paste, brioche, fennel, lavender, citrus gastrique
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Confit
In a large pot, melt the duck fat over low heat. Season the duck legs with salt and black pepper, then submerge them in the melted duck fat. Cook gently for 2-3 hours until the meat is tender and falling off the bone.
- 2
Make Parsnip Purée
Peel and chop the parsnips into chunks. Boil in salted water until tender, about 15 minutes. Drain and blend with heavy cream until smooth. Season with salt and pepper to taste.
- 3
Sauté Zucchini
Slice the zucchini into thin rounds. In a pan, heat a little duck fat and sauté the zucchini until tender and slightly caramelized, about 5 minutes.
- 4
Prepare the Citrus Gastrique
In a small saucepan, combine citrus juice and sugar. Bring to a simmer and reduce until syrupy, about 10 minutes. Stir in dried lavender and set aside.
- 5
Toast Brioche
Lightly toast brioche slices until golden brown.
- 6
Assemble the Dish
On a plate, spread a generous amount of parsnip purée. Place the duck leg on top, add sautéed zucchini, and garnish with green apple slices, apple paste, and fennel. Drizzle with citrus gastrique and serve with toasted brioche.
