Crisp confit of duck with sauteed pearl onions, garlic, gallette potatoes and poivrade sauce
(Serves 1)
1 medium sized duck leg confit (recipe follows)
2 tablespoons pearl onions sauteed in butter and olive oil
2 tablespoons garlic cloves sauteed in butter and olive oil
2 tablespoons green beans, cooked
Gallette potatoes (recipe follows)
Place cooked duck skin side down in an oven-safe pan and crisp up in the oven.
gallette potatoes
2 potatoes, peeled
Clarified butter, as needed
Salt and pepper, to taste
Trim potatoes into cylinders approximately 2 1/2- x 2-inches.
Thinly slice on a mandolin.
Season with salt and pepper
Place the potato slices overlapping in an oven-proof pan in a clockwise direction. Repeat in opposite direction. Cover with butter.
Bake in 350° oven until golden.
Use as needed.
Poivrade sauce
4 tablespoons Madiera sauce (see recipe or any brown sauce)
1 tablespoon green peppercorns
1 teaspoon green peppercorn juice (from bottle)
Splash brandy
2 tablespoons whipped cream
Duck confit
Salt and pepper, to taste
2 bay leaves
2-inch sprig of fresh thyme
2 pair duck legs
6 black peppercorns
2 cloves garlic, chopped
2 c duck fat
Salt and pepper
Blend salt, pepper, bay and thyme. Rub duck legs with the mixture. Place in a container and sprinkle with the garlic and peppercorns. Cover and refrigerate overnight.
Melt duck fat in 2 tsp hot water in a saucepan. Cook over low heat until clear.
Add duck legs, skin side down. Bring to a boil and cover pan. Lower heat and simmer 2-3 hours or until very tender when tested with a fork. Remove duck legs from fat and reserve.
Madeira Sauce
(Yield 1 Liter)
375 g (13 ounces) shallots
4 cloves garlic
2 sprigs thyme
1 bay leaf
250 ml (1 cup) red wine vinegar
750 ml (3 cups) madeira
1 1/2 liter (6 cups) red wine
300 g button mushroom
6 litres (6 quarts) chicken stock
100 ml (1/3 cup) veal glace
100 ml (1/3 cup) olive oil
Sweat shallots in olive oil, thyme, bay leaf and garlic
Add red wine vinegar – reduce until dry
Add Madeira reduce to syrup
Add red wine, sliced button mushroom reduce 2/3rds
Add chicken stock, veal glace and simmer 2 hours
Strain stock through a muslin cloth
Reduce stock to yield 1 litre
To serve
Plate the onions and garlic, 1 gallette potato, green beans, then another gallette potato. Place the confit duck leg on top and spoon the sauce around as shown.
