Penn
04-03-2008, 18:40
Originally Posted by sweetage528
Two questions......do you have any secrets to duck confit? AND I ate at a French restaurant in New Haven CT called Union League Cafe (actually designed the backbar) and they serve their confit on a bed or thinly sliced potatoes....I'm not sure how they make the potatoes but it looks like they're mandalined, possibly drizzled with butter and either baked or put into a Salemander....any idea about the potatoes?
Sweet518 at your request is the recipe of confit of Duck.
This recipe requires a brief tutorial on technique and an explanation of it and its purpose.
To confit, is to cook over a long period of time any product, a protein or vegetable in fat. For a protein that would be the rendered fat of the protein itself. In this case the duck. For a vegetable, say tomato, it would be Olive oil or blended oil. The result of this type of slow long cooking is simply outstanding, and very soulful. It is at the core of French culinary lore and rarely seen on the table today outside of excellent bistro’s. Also, recipe’s such as this are earned in the kitchen. They are foundation blocks for every commie (Pronounced co me) on his way up.
As simple as this is, it is all feel and is used as a confidence builder with young cooks. Why, because it incorporates all the senses and requires the cook to understand seasoning, sautéing, coloring, heat, timing, and most importantly their sense of touch.
Confit of Duck Leg
Duck fat is available from D’ Artagnan in NJ at WWW.dartagnan.com
This recipe is not quantity based, it’s all technique, and it doesn’t matter if you have 1 leg or a dozen.
1. Season the duck leg with salt and fresh pepper.
2. Using a heavy duty casserole or rondo. Place a bit of your render duck fat in the rondo. Heat temperature at medium high. (You will vary the heat to control the sear and color you wish to achieve on the leg).
3. Sauté the legs skin side down until golden brown do them all at once if possible. Turn when you have the desired golden color. Again, decrease or increase the heat as necessary. Do not burn the leg!!!
4. When finished place enough fat to completely cover the legs.
5. Make a boutique garne, tie it and put it in the fat along with a handful of roasted garlic. Do not boil the fat on the stove top!!!
6. Place the rondo in a 275-300^F oven COVERED for about 3-6 hours or pin tender.
7. Remove and allow to cool in the fat. The legs are stored in the fat. They are never removed from the fat unless to reheat and serve.
The leg should be cooked medium rare and not fall off the bone. They also must be tender.
To reheat remove the leg from the fat and place the leg on a tray in a 300-500^F oven. To speed the process of reheating I always remove and hold them covered (wrapped in plastic) at room temperature. Be careful here you can build a science project
You can use a microwave to reheat. Do it on 30 second hits. Never stright 1- 2 minute runs.
Confit of Duck, Mesculn salad, Raspberry vinaigrette
The potatoes I think you are refering to are known as Pomme Salardaise. Pototes cook in duck fat. Usally sliced, seasoned and sauteed.
Two questions......do you have any secrets to duck confit? AND I ate at a French restaurant in New Haven CT called Union League Cafe (actually designed the backbar) and they serve their confit on a bed or thinly sliced potatoes....I'm not sure how they make the potatoes but it looks like they're mandalined, possibly drizzled with butter and either baked or put into a Salemander....any idea about the potatoes?
Sweet518 at your request is the recipe of confit of Duck.
This recipe requires a brief tutorial on technique and an explanation of it and its purpose.
To confit, is to cook over a long period of time any product, a protein or vegetable in fat. For a protein that would be the rendered fat of the protein itself. In this case the duck. For a vegetable, say tomato, it would be Olive oil or blended oil. The result of this type of slow long cooking is simply outstanding, and very soulful. It is at the core of French culinary lore and rarely seen on the table today outside of excellent bistro’s. Also, recipe’s such as this are earned in the kitchen. They are foundation blocks for every commie (Pronounced co me) on his way up.
As simple as this is, it is all feel and is used as a confidence builder with young cooks. Why, because it incorporates all the senses and requires the cook to understand seasoning, sautéing, coloring, heat, timing, and most importantly their sense of touch.
Confit of Duck Leg
Duck fat is available from D’ Artagnan in NJ at WWW.dartagnan.com
This recipe is not quantity based, it’s all technique, and it doesn’t matter if you have 1 leg or a dozen.
1. Season the duck leg with salt and fresh pepper.
2. Using a heavy duty casserole or rondo. Place a bit of your render duck fat in the rondo. Heat temperature at medium high. (You will vary the heat to control the sear and color you wish to achieve on the leg).
3. Sauté the legs skin side down until golden brown do them all at once if possible. Turn when you have the desired golden color. Again, decrease or increase the heat as necessary. Do not burn the leg!!!
4. When finished place enough fat to completely cover the legs.
5. Make a boutique garne, tie it and put it in the fat along with a handful of roasted garlic. Do not boil the fat on the stove top!!!
6. Place the rondo in a 275-300^F oven COVERED for about 3-6 hours or pin tender.
7. Remove and allow to cool in the fat. The legs are stored in the fat. They are never removed from the fat unless to reheat and serve.
The leg should be cooked medium rare and not fall off the bone. They also must be tender.
To reheat remove the leg from the fat and place the leg on a tray in a 300-500^F oven. To speed the process of reheating I always remove and hold them covered (wrapped in plastic) at room temperature. Be careful here you can build a science project
You can use a microwave to reheat. Do it on 30 second hits. Never stright 1- 2 minute runs.
Confit of Duck, Mesculn salad, Raspberry vinaigrette
The potatoes I think you are refering to are known as Pomme Salardaise. Pototes cook in duck fat. Usally sliced, seasoned and sauteed.