Brome Lake Duck Confit Recipe
truffled mushroom croquette, garden vegetables, fig demi-glace
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Ingredients
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Duck Confit
Truffled Mushroom Croquettes
Garden Vegetables
Fig Demi-Glace
Method
Duck Confit
- 1
Prepare the Duck
Rub duck legs with salt, black pepper, thyme, and crushed garlic. Refrigerate for 24 hours.
- 2
Cook the Duck
Preheat oven to 225°F (107°C). Rinse the duck legs and place them in a baking dish. Cover with duck fat and cook for 2-3 hours until tender.
- 3
Crisp the Duck
Remove the duck from the fat and sear in a hot skillet until the skin is crispy.
Truffled Mushroom Croquettes
- 4
Cook the Risotto
Sauté onion in a pan with olive oil. Add mushrooms and cook until soft. Stir in Arborio rice and gradually add vegetable broth, stirring until creamy.
- 5
Form the Croquettes
Once the risotto is cool, mix in truffle oil, Parmesan cheese, salt, and pepper. Shape mixture into small balls, dip in egg, and coat with breadcrumbs.
- 6
Fry the Croquettes
Heat oil in a deep skillet and fry croquettes until golden brown. Drain on paper towels.
Garden Vegetables
- 7
