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Braised Duck Confit With Daikon Foie Gras and Peking Duck Broth

Nori Sugie
Servings:
Servings: 4
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Ingredients

Duck Confit
  • 4 duck legs
  • 3 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon coriander
  • 1 teaspoon star anise
  • 1 teaspoon bay leaf
  • 4 slice orange
  • 1 sprig thyme
  • 4 cup duck fat
Daikon Foie Gras
  • 4 duck legs
  • 3 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon coriander
  • 1 teaspoon star anise
  • 1 teaspoon bay leaf
  • 4 slice orange
  • 1 sprig thyme
  • 4 cup duck fat
  • 4 slice daikon
  • 8 ounce foie gras
  • 8 ounce Salt and pepper
  • 2 cup dashi
  • 1 teaspoon wasabi powder
Peking Duck Broth
  • 4 duck legs
  • 3 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon coriander
  • 1 teaspoon star anise
  • 1 teaspoon bay leaf
  • 4 slice orange
  • 1 sprig thyme
  • 4 cup duck fat
  • 4 slice daikon
  • 8 ounce foie gras
  • 8 ounce Salt and pepper
  • 2 cup dashi
  • 1 teaspoon wasabi powder
  • 2 pound duck bones
  • 2 pound peking duck bones
  • 1/2 gallon lon chicken stock
  • 1 gallon onion
  • 1 gallon carrot
  • 1/2 gallon leek
  • 2 stalk celery
  • 1 sprig thyme
  • 2 clove garlic
  • 1 cup soy sauce
Recipe Presentation Ingredients
  • 4 duck legs
  • 3 teaspoon salt
  • 3 teaspoon sugar
  • 1 teaspoon coriander
  • 1 teaspoon star anise
  • 1 teaspoon bay leaf
  • 4 slice orange
  • 1 sprig thyme
  • 4 cup duck fat
  • 4 slice daikon
  • 8 ounce foie gras
  • 8 ounce Salt and pepper
  • 2 cup dashi
  • 1 teaspoon wasabi powder
  • 2 pound duck bones
  • 2 pound peking duck bones
  • 1/2 gallon lon chicken stock
  • 1 gallon onion
  • 1 gallon carrot
  • 1/2 gallon leek
  • 2 stalk celery
  • 1 sprig thyme
  • 2 clove garlic
  • 1 cup soy sauce
  • 4 teaspoon barley
  • 4 teaspoon baby turnips
  • 4 teaspoon shitake mushrooms
  • 8 teaspoon spring onions

Preparation

Baking Directions:

For duck confitClean 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 grasCook 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 brothRoast 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 servePut foie gras on plate with piece of duck confit.

Drizzle with Peking duck sauce and garnish with above-listed presentation ingredients.

Recipe Tags

AsianEasy
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