CANARD CONFIT IN PLUM SAUCE WITH PUMPKIN MUSSELINE AND GOAT'S CHEESE

PREPARATION 360MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

2 duck thighs and drumsticks

• 1 package duck fat

• 1 tablespoon pink himalayan salt

• 6 fresh sage leaves

• 2 sprigs of fresh thyme

• Half a teaspoon of ground black pepper

• 2 finely chopped garlic cloves


Pumpkin Musseline

• 2 English potatoes

• 200g pumpkin

• 100g butter

• 50ml fresh cream

• 100g grated goat's cheese


Plum sauce

• 100ml balsamic vinegar

• 100ml soy sauce

• 1 tablespoon cold butter

• Half a cup of sugar

• 50g pitted prunes


PREPARATION METHOD

Confit 

Mix all the spices together and rub all over the meat. Place in a container, cover with plastic wrap and refrigerate for at least 4 hours. 

After this time, place the duck fat in a thick-bottomed pan. Allow the fat to melt over a low heat. Once it's melted, add the thighs and cook for 5 to 6 hours. The fat should not exceed 100 degrees, i.e. it should not bubble. 

After this time your confit is ready, you can finish it and serve it or keep it in the fridge immersed in the fat for up to a week. 

When serving, remove the thighs from the fat and place on a baking sheet. Bake at 20 degrees for 10 minutes. 


Pumpkin musseline

Cook in salted water. When they are cooked, drain off all the water, return to the pan and add the butter, cream and cheese. Season with salt and pepper to taste. Use a mixer to blend everything until the mixture is very smooth. Bring back to a simmer, stirring constantly, until the cheese is melted. 


Plum sauce

Bring everything to the boil and simmer for 10 minutes, add the cold butter and whisk with the help of a whisk. 


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