Farming Worx Duck Confit Recipe
Forno Roasted & Pickled Kohlrabi, Compressed Cucumber Confit, Shiitake Mushrooms, Crispy Shallots, Cilantro
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Ingredients
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Duck Confit
Forno Roasted & Pickled Kohlrabi
Compressed Cucumber Confit
Shiitake Mushrooms
Crispy Shallots
Garnish
Method
Duck Confit
- 1
Prepare the Duck
Season the duck legs with salt, black pepper, and thyme. Place them in a large bowl, cover with duck fat, and refrigerate for at least 24 hours.
- 2
Cook the Duck
Preheat the oven to 200°F (93°C). Place the duck legs in a baking dish and cover with the duck fat. Cook for 2-3 hours until tender. Let cool in the fat.
Forno Roasted & Pickled Kohlrabi
- 3
Roast Kohlrabi
Preheat the oven to 400°F (200°C). Peel and cut kohlrabi into wedges. Toss with olive oil and salt, then roast for 20-25 minutes until golden.
- 4
Pickle Kohlrabi
In a bowl, mix apple cider vinegar, honey, and salt. Add the roasted kohlrabi and let sit for at least 1 hour.
Compressed Cucumber Confit
- 5
Prepare Cucumber
Peel and slice cucumbers. Sprinkle with salt and sugar, let sit for 10 minutes. Rinse, and toss with rice vinegar.
Sautéed Shiitake Mushrooms
- 6
Crispy Shallots
- 7
Fry Shallots
Slice shallots thinly and dust with flour. Heat vegetable oil in a pan, fry shallots until golden brown. Drain on paper towels.