Duck Confit On Corn And Baby Butterbean Succotash With Smoked Tomato Ketchup
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Water1 cup
Coarse Salt1.5 tsps
Dried Thyme1.5 tsps
Dried Rosemary (crushed)1 small
Bay Leaf1.5 tbsps
Garlic (minced)10
Whole Cloves1 tbsp
Rendered Duck Fat3 cup
Tomato Puree (smoked)2 tbsps
Tomato Ketchup3 large
Garlic Cloves2 tbsps
Olive Oil1 tsp
Ground Coriander1 tsp
Ground Cumin1 tbsps
Molasse1.25 cups
Chicken Stock1 tbsp
Thyme Leaves (fresh)2 tbsps
Apple Cider Vinegar1 tbsp
Unsalted Butter1 small
Chipotle Pepper (can chopped)1 tsp
Hot Pepper Sauce1 tsp
Worcestershire SauceDirections:
1
For the confit, remove any excess skin and fat from pieces of duck; cut skin and fat into cubes, place in a deep pot with 1 cup water, and slowly render fat over medium heat
2
When water has evaporated and remaining liquid is strained, clear duck fat will remain
3
Use the fat in this recipe, or pour it into a clean container, cover, and refrigerate or freeze for future use
4
Place the duck pieces in a large mixing bowl
5
Combine salt, pepper, thyme, rosemary, bay leaf, and quatre epices, and rub mixture over duck pieces
6
Cut unpeeled head of garlic in half crosswise, stud with cloves and add to bowl
7
Cover meat with plastic wrap, place a weight on it to press down on meat, and refrigerate for 1 day
8
(A bottle of Armagnac is a perfect weight unless you drink too much of it during the next 24 hours!) The next day, melt 8 cups duck fat in a large heavy casserole over medium heat
9
Remove duck pieces from refrigerator and wipe off herb and salt mixture
10
Reserve garlic studded with cloves
11
When fat is warm but not hot, add duck pieces to the pot along with clove studded garlic
12
Put in legs first, bringing to a low simmer
13
Half an hour later, add gizzards; then cook slowly over low heat for another 45 minutes
14
Simmer until meat can be easily pierced with a fork
15
Remove pieces from pot and set aside
16
; For the garlic puree, thinly slice garlic and slowly saute in the 2 tablespoons of olive oil over low heat until lightly caramelized, 4 to 5 minutes
17
Use oil and garlic when you puree mixture
18
For the succotash, heat duck fat in a large skillet over medium heat
19
Add onion, celery, and bell peppers and saute until softened but still bright in color, about 4 minutes
20
Add garlic, coriander, red pepper flakes, cumin, and bay leaf, and cook 1 minute
21
Stir in molasses, lima beans, and chicken stock, bring to a simmer, and cook until beans are done but still firm
22
Stir in corn, cook for 2 minutes, then season with salt and pepper
23
If not using immediately, cool quickly over ice to avoid overcooking
24
Cover and refrigerate until needed
25
Recipe may be prepared up to 2 days ahead to this point
26
Reheat over low heat
27
Stir in tomatoes, adjusting amount to your taste
28
Add thyme leaves, vinegar, and butter
29
Taste for seasonings and keep warm
30
For the smoked tomato puree, heat canned tomato puree in a small skillet until slightly reduced; add a little chopped chipolte pepper or to taste
31
For the ketchup, combine tomato puree, ketchup, vinegar, oil, mustard seeds, dissolved tamarind water, garlic puree, garlic chili paste, hot pepper sauce, and Worcestershire sauce in an electric blender, and pulse until blended
32
Season with salt, scrape into a clean container, cover and refrigerate until needed