Recipe: Braised Duck Confit With Daikon Foie Gras and Peking Duck Broth
Ingredients
- Duck Confit
- 4 duck legs, thighs and drumsticks
- 3 teaspoons salt
- 3 teaspoons sugar
- 1 teaspoon coriander
- 1 piece star anise
- 1 bay leaf
- 4 slices of orange
- 1 sprig of thyme
- 4 cups duck fat
- Daikon Foie Gras
- 4 slices daikon (a large Japanese radish)
- 8 oz. foie gras
- Salt and pepper
- 2 cups dashi (a soup stock made with dried tuna flakes, seaweed and water)
- 1 teaspoon of wasabi powder
- Peking Duck Broth
- 2 lb. duck bones
- 2 lb. Peking duck bones
- 1/2 gallon chicken stock
- 1 onion, chopped
- 1 carrot, chopped
- 1/2 leek, chopped
- 2 stalks celery, chopped
- 1 sprig thyme
- 2 cloves garlic
- 1 cup soy sauce
- Recipe Presentation Ingredients
- 4 teaspoons barley
- 4 baby turnips
- 4 shitake mushrooms
- 8 spring onions
Preparation
For duck confit
Clean duck legs and marinate with all spices for 24 hours.
Wash duck legs; then simmer in duck fat until meat falls from bone (about four hours). Cool down; then pan-fry in duck fat skin side until crisp.
For daikon foie gras
Cook daikon with dashi until soft. Slice foie gras into four 2-oz portions. Season foie gras with salt and pepper, and dust with wasabi powder. Pan-fry foie gras 20 seconds on each side.
For peking duck broth
Roast the duck bones. Combine roasted duck bones and Peking duck bones. Add all vegetables, seasonings, soy sauce and chicken stock. Cook all together and reduce until flavorful (about two hours). Strain liquid.
To serve
Put foie gras on plate with piece of duck confit. Drizzle with Peking duck sauce and garnish with above-listed presentation ingredients.
Serving Size
Servings: 4