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Joe

Crispy Duck Confit with Carrot-Cumin Sauce >>

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Joined: Dec 14, 2005

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Posted to Thread #187 at 12:42 pm on Dec 21, 2005

We're starting with a smoked salmon-sorrel tart, then the following duck recipe with a ramekin of Swiss Chard Gratin on the side, followed by salad and cheese. Dessert is caramelized pears with rum pastry cream served in puff pastry. (The diet starts promptly on Jan 1.)

I got this from the NY Times 3/12/03. It's from Paris chef Helene Darroze, it's pretty easy, and it's out of this world.

CRISPY DUCK CONFIT WITH CARAMELIZED CARROTS IN A SWEET-AND-SOUR SAUCE

8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red: parsnips, yellow beets and/or Jeruselem artichokes can be included.
4 plump scallions
2 cups fresh carrot juice
1 tsp. cumin seeds, crushed
1 Tbs. duck fat or butter
Salt and pepper
1 cup chicken stock
4 leg-thighs duck confit
2 tsp. sugar
6 Tbs. dick or chicken jus (1 cuip stock reduced to 6 Tbs.
Leaves from 2 sprigs Italian parsley
1/2 Tbs. lemon juice

Halve carrots lengthwise, and cut int 3/8-inch slices. You should have about 4 cups. Cut scallions in 2-1/2 inch pieces.

Heat oven to 400*F.

Place carrot juice and cumin in a saucepan over high heat and reduce to 1/2 cup. Set aside.

Saute carrots and scallions in duck fat over high heat until they start to color around the edges. Season with salt and pepper. Lower heat, add 1/4 cup of the stock and stir. Cook gently, stirring from time to time, until stock is absorbed. Add another 1/4 cup stock and continue cooking in this manner until all stock is absorbed and carrots are tender, about 25 minutes.

Meanwhile, place an ovenproof skillet that will hold duck in a single layer over medium-high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven, and roast until duck is crisp and browned, 20 to 25 minutes.

When carrots finish cooking, dust with sugar, increase heat, and cook until they start to caramelize. Add 2 Tbs. jus, season with additiional salt and pepper if necessary, fold in parsley and lemon juice, and remove from heat.

When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and remaining jus and cook briefly, until sauce is syrupy.

Reheat carrot mixture, and divide among four warm plates. Place a portion of duck confit on the carrots, baste duck with a little sauce, drizzle the rest around, and serve


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