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Ingredientes
- Duck confit cure and cooking process (This can be done up to a week in advance)
- 3/4 lb kosher salt
- 1/4 lb sugar
- 2 x oranges, zested and sliced
- 2 x lemons, zested and sliced
- 2 x limes, zested and sliced
- 6 x duck legs, about 8 ounces each
- 1 x cinnamon stick
- 1 tsp dry lavender
- 1 whl star anise
- 1/2 tsp whole cloves
- 1 x bay leaf
- 3/4 gal duck fat (see Note)
Direcciones
- To cure, mix salt and sugar and set aside. Toast spices in a pan over low heat till you can smell the flavor, about 5 min. Mix spices with zest. Salt and sugar mix. Cover duck top and bottom with cure, cover and chill 24 hrs. To cook legs, submerge in melted duck fat or possibly oil with sliced citrus in a large pot. Bake at 275 degrees till tender, 3 to 3 1/2 hrs. Cover and set aside. If making ahead, keep duck submerged in its cooking fat, covered, and in refrigerator.
- Shallot Dijon vinaigrette and salad
- Garnish:2 shallots, peeled1/2 c. cornstarchOil for fryingVinaigrette:6 shallots, peeled1/4 c. champagne vinegar1 Tbsp. Dijon mustard2 c. canola oil, plus more for finishing Salad:1 bunch arugula, washed, dry and torn into serving pcs 1 bunch frisee lettuce, washed, dry and torn into serving pcs Salt and black pepper to taste
- To make garnish: Slice shallots very thin, separate into rings. Dust in cornstarch and place in small saucepan with a small amount of 300-degree oil and cook till light golden.
- To make vinaigrette: Place remaining shallots in a separate saucepan, cover with oil. Cover and place in 300 degree oven and roast about 1 hour. Remove and cold. Place shallots in blender with vinegar and mustard. Blend and slowly add in shallot oil till emulsified. Season with salt and pepper.
- To finish: Crisp duck legs for serving by adding 1/4 inch oil to a saute/fry pan till medium warm. Working two at a time, place legs, skin side down in pan, reduce heat and cook till dark golden, about 5 min. Turn over to finish heating through. Keep cooked legs hot in oven while crisping remaining legs.
- Toss greens with salt and pepper. Add in vinaigrette to taste. (Reserve any left over for another use.) To serve, place greens on plate. Lean duck leg on greens.
- Sprinkle shallot garnish on top, serve while duck is hot.
- Note: Duck fat may be available at a specialty food store. If not, you can substitute canola oil.
