The Chef

Restaurants

Meals

Drinks

Restaurants›Tinker Street Restaurant›Duck Confit & Carrott Recipe

Duck Confit & Carrott Recipe

Name: Tinker Street Restaurants Duck Confit & Carrott Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Duck legs; 4 cups Duck fat; 6 pieces Garlic cloves; 4 sprigs Fresh thyme; 2 tbs Salt; 1 tbs Black pepper; 1 cups Arborio rice; 2 pieces Carrots; 1 pieces Onion; 2 pieces Garlic cloves; 4 cups Vegetable broth; 0.5 cups Parmesan cheese; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 cups Orange juice; 0.5 cups Sugar; 0.25 cups White wine vinegar; 2 cups Arugula; 1 cups Cauliflower florets; 1 pieces Carrot

Inspired by Tinker Street Restaurant

Time3h

Serves4

Duck Confit, Carrot Risotto, Arugula, Carrot, Cauliflower, Orange Gastrique

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Confit

4 pieces Duck legs

4 cups Duck fat

6 pieces Garlic cloves

4 sprigs Fresh thyme

2 tbs Celtic sea salt

1 tbs black pepper

Carrot Risotto

1 cups Arborio rice

2 pieces Carrots

1 pieces Onion

2 pieces Garlic cloves

4 cups Vegetable broth

1/2 cups Parmesan cheese

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Orange Gastrique

1 cups Orange juice

1/2 cups sugar

1/4 cups White wine vinegar

Garnish

2 cups Arugula

1 cups Cauliflower florets

1 pieces Carrot

Method

Duck Confit

Prepare the Duck

Season the duck legs with salt and black pepper. Place them in a bowl and refrigerate for at least 24 hours.

Cook the Duck

Preheat the oven to 225°F (107°C). In a heavy pot, melt the duck fat and add the garlic and thyme. Add the duck legs, ensuring they are fully submerged. Cover and cook in the oven for 4 hours, or until the meat is tender.

Cool and Store

Remove the duck legs from the fat and let them cool. Store in the fridge covered with the fat for up to a month.

Carrot Risotto

Prepare the Vegetables

Dice the onion, chop the garlic, and finely grate the carrots.

Sauté the Aromatics

In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.

Cook the Rice

Add the Arborio rice to the pan, stirring to coat with oil. Toast for 1-2 minutes until the rice is slightly translucent.

Add Broth Gradually

Pour in a ladle of vegetable broth, stirring constantly until it’s absorbed. Repeat this process, adding broth gradually until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the grated carrots, Parmesan cheese, salt, and black pepper. Cook for an additional 2-3 minutes.

Orange Gastrique

Combine Ingredients

In a small saucepan, combine orange juice, sugar, and white wine vinegar.

Cook the Gastrique

Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture is reduced by half and has a syrupy consistency, about 15-20 minutes.

Garnish

Prepare the Garnish

Blanch the cauliflower florets and carrot in boiling water for 2-3 minutes, then cool in ice water.

Plate the Dish

On a plate, serve a scoop of carrot risotto, top with a duck leg, drizzle with orange gastrique, and garnish with arugula, cauliflower, and carrot.