Confit de canard in l'orange sauce with Portuguese chestnut puree

PREPARATION 540MIN

SERVES 4 SERVINGS

NIVEL ADVANCED

INGREDIENTS

Confit de canard

• 4 duck thighs and drumsticks; 

• 1 sprig of rosemary;

• 1 sprig of thyme;

• 1 onion cut into small cubes;

• 1 head of garlic cut in half;

• 1/2 leek cut into small cubes;

• Coarse salt to taste;

• Black peppercorns to taste;

• Duck fat or sunflower oil to coat the thighs and drumsticks.


Orange sauce

• 400 ml orange juice;

• 1 tablespoon butter;

• 1 teaspoon pink peppercorns;

• Salt to taste;

• 1 teaspoon cornstarch.


Portuguese chestnut puree

• 300 grams of peeled and pre-cooked Portuguese chestnuts;

• 2 tablespoons butter;

• 200 ml vegetable stock;

• Salt and black pepper to taste.


PREPARATION METHOD

Confit de canard

Place the thighs and drumsticks in a baking dish, fat side down. Place the vegetables seasoned with salt and pepper on top and cover with the fat. Bake at 90º C for 9 hours, covered with aluminum foil. If you prefer, you can cook the confit on the stove over a very low heat for the same amount of time. The important thing is not to boil it. Remove the duck from the fat and place it in the oven at 200º C to add color and crisp up the skin.


Portuguese chestnut puree

1 Cook the chestnuts in the vegetable stock with salt and pepper to taste for 15 minutes and process in a blender until smooth.

2 Put the puree in a saucepan, add the butter, salt and pepper. Bring to the boil, stirring until the butter is incorporated.


Orange sauce

Bring the orange juice to the boil with the pepper, butter and salt. Reduce to 1/3, strain, add the xanthan and process until smooth. If you're using cornstarch, dilute it in a little water beforehand, add it to the juice in the pan and cook until it thickens.


Assembling

Line the plate with the purée. Place the endive diagonally and arrange the mushroom slices. Drizzle the orange sauce over the dish and place the thigh and drumstick on top. Finish with fleur de sel, orange zest, sautéed shimeji, violet mustard and wild rocket.


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