DUCK CONFIT IN ROISIN SAUCE

PREPARATION 0MIN

SERVES 6 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

Confit

• 6 duck legs;

• 1.5 liters of red wine;

• 10 g rosemary;

• 10 g thyme;

• 5 bay leaves;

• 10 g coarse salt;

• 3g ground white pepper;

• 700 g hydrogenated fat;


Roisin sauce

• 1.5 liters of duck fat*;

• 250 g brown sugar;

• 375 ml port wine;

• 150 ml concentrated tomato sauce;

• 1 pinch of cinnamon powder;

• 2 bay leaves;

• 75 g cornstarch;

• Salt and ground white pepper to taste;

• 60 g butter;

• 1 pinch of smoked powder (smoke flavoring powder)**;

• 1 pinch of curry;

*Aromatic stock produced from the long cooking of duck meat with vegetables and spices. Can be replaced with chicken stock*


PREPARATION METHOD

Confit

Place the thighs in a covered plastic bowl with the red wine and spices. Leave to marinate for 12 hours in the refrigerator, covered with plastic wrap. Melt the hydrogenated fat in a pan and put the thighs in with the marinade to cook over a low heat for 4 to 6 hours. Test with a fork: the meat should be very tender. Turn off, leave to cool until the fat has hardened, put back in a plastic bowl and refrigerate for at least 24 hours. Just before serving, remove the excess fat and bake in the oven at 180ºC for about 10 minutes, until golden without drying out.


Roisin sauce

In a saucepan, make a dark caramel with the sugar, add the duck bottoms, bay leaves, tomato sauce, cinnamon, curry, smoking powder and season with salt and pepper. Cook for 30 minutes on a low heat, with the pan half-covered. If the sauce is thin, mix the cornstarch with a little butter, sieve it and add it to the liquid, stirring constantly to avoid lumps, until it reaches a creamy consistency. Leave to cook for 20 minutes and add the port wine. Before removing from the heat, add the rest of the butter to give it a velvety texture and serve over the duck. 


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