Duck Leg Confit, Squash rice, Mushrooms a la Bordelaise

The new year is a great time to learn new skills in the kitchen.

I have shown you how to make a simple Primed Omelette, to prepare Primed Eggs Benedictine and also our most popular recipe ever, Primed Carbonara Squash (no pasta please).

primedeggsBenedict

Below is the main course component of our 3-course menu with the Appetizer of Smoked Salmon, Pan-fried Duck Liver, Beetroot Compote posted yesterday and a delightfully Primed Fruit Tartare with Pineapple Mint Broth for tomorrow.

Ingredients:

1 pc Duck Leg Confit  (300-350 grams) ( you can find those in santis  shop , Rustan shop)

10 grams Vinaigrette

For Mushroom Bordelaise:
15 grams Button Mushrooms (quarters)
15 grams Shitake Mushrooms (quarters)
1 gram Garlic (chopped)
2 grams Shallots (chopped)
1 gram Iodized Salt
.5 gram Pepper
30 grams Butter

For squash rice:
200 grams Squash (peeled)
5 grams salt
30ml olive oil
80 grams white onions

For vegetable stock:
1 liter water
100 grams white onions
50 grams carrots
25 grams celery
10 grams parsley stem
1 gram bay leaf
1 gram peppercorn
1 gram thyme
5 grams leeks

Procedures:

Confit your own duck leg will take you to a long process so I believe you can find duck leg confit coming from France that it’s already confit. To several shop around Manila. Usually there process in jar with a nice duck fat .

To cook the Duck leg confit , Preheat oven to 190 Celsius (370 Fahrenheit). Place Duck leg on a tray and put inside the oven until the skin of the Duck Leg is crispy and golden brown in color. For about 10 minutes.

Duck Leg Confit

To make Mushroom Bordelaise:
Heat sauce pan with butter. Sauté mushroom quarters, put salt and pepper. On the same pan, sauté chopped shallots and chopped garlic until cook then put croutons and chopped parsley.

Duck Leg Confit1

To make the vegetable stock:
Heat stockpot then put the sliced onions with skin on the pot. Wait until the onions become brown. Put water, carrots, celery, leeks and make bouquet garni (parsley stem, bay leaf, peppercorn, thyme). Simmer until half reduced.

To make the squash “rice”:
Grate the squash. It should resemble grains of rice (do not worry if you notice some longer pieces.) Sauté chopped onions with olive oil then put the grated squash. Put salt then drizzle with vegetable stock. Let it simmer for 5 minutes. Place into pre heated oven 175 Celsius (350 Fahrenheit) for 5 minutes. After that remove from oven then put a little bit of vegetable stock. Place back inside the oven for 8 min.

Duck Leg Confit2

Duck Leg Confit3

Duck Leg Confit4

To assemble dish:
Put squash rice on the plate, mushroom Bordelaise, duck leg and tossed mesclun salad with vinaigrette, and then finish with beef jus.

Duck Leg Confit6

Ready to serve ! 🙂

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