Duck & Cover Recipe
duck fat washed rye, grand marnier, orange, thyme, & apple butter with duck confit
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Ingredients
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Duck Confit and Rye Preparation
Method
Preparation Steps
- 1
Prepare Duck Fat-Washed Rye
Start by lightly toasting the rye bread slices in a skillet over medium heat until golden brown. This step enhances the flavor and texture of the bread.
- 2
Infuse Duck Fat
In a small saucepan, gently heat the duck fat until it's melted. Remove from heat and add the toasted rye slices, ensuring they are fully submerged in the fat. Allow the bread to soak for at least 30 minutes to absorb the flavors.
- 3
Mix Grand Marnier and Thyme
In a small bowl, combine the Grand Marnier and fresh thyme. This mixture will be used to drizzle over the duck confit later.
- 4
Prepare Orange
Zest and juice the orange, setting both aside. The zest will add a fragrant note to the dish, while the juice adds acidity.
- 5
Assemble the Dish
Once the duck fat-washed rye is ready, layer two slices on a plate. Spread a generous layer of apple butter on each slice, followed by the shredded duck confit.
- 6
Finish with Orange and Thyme
Drizzle the Grand Marnier and thyme mixture over the assembled dish. Finally, sprinkle the orange zest on top for added flavor and garnish.