Pan Roasted Duck Breast And Confit Leg With Champ Spring Roll, Foie Gras And Orange Mead Sauce
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
62
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Canola450 g
Russet Potatoes (peeled)1 cup
Cream1 tbsp
Scallions (sliced)1 tbsp
Butter (chilled)2 cloves
Garlic30 g
Foie Gras (diced)Directions:
1
Spring Rolls: In a deep saucepan, heat several inches of oil to 350 degrees F
2
Cook potatoes in salted water until tender
3
Drain cooked potatoes and return to pot and allow to dry over low heat
4
Heat cream in a small saucepan until boiling, remove from heat and set aside
5
Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender
6
Mash or rice the potatoes and add the butter, salt, and pepper, to taste
7
Add cream scallion mixture and mix until smooth
8
Potato mixture should be a vivid green color
9
Allow to cool, then roll into 2 logs
10
Brush egg on a spring roll wrapper and place another wrapper on top
11
Place potato log on the bottom side, fold sides in and roll up
12
Repeat for the second spring roll
13
Fry until golden brown, about 3 to 4 minutes
14
Duck: Preheat oven to 400 degrees F
15
Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes
16
Meanwhile, season duck breast with salt and pepper
17
In a medium skillet over medium heat, place duck breast skin side down
18
Cook until fat is rendered and skin is crisp, about 5 minutes
19
Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness
20
Remove garlic and duck breasts and place on warm plate
21
Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds)
22
Remove and place on a warm plate
23
Add the mead and orange juice and boil until reduced to 1 tablespoon
24
Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts
25
To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright
26
Place duck confit on the plate and slice the duck breast, fanning it out on the plate
27
Spoon sauce on the duck breast, leg and plate