SHREDDED DUCK CONFIT ON CASSAVA ROSTI AND LYCHEE SAUCE BITES

PREPARATION 300MIN

SERVES 24 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

4 duck thighs and drumsticks;

250 g coarse salt;

1 head and 4 cloves of garlic (2 crushed and 2 chopped);

30 black peppercorns;

2 bay leaves;

3 sprigs of thyme;

2 sprigs of rosemary;

Enough canola oil (to coat the duck and for the leek straw);

2 chopped onions;

1 3 cm piece of chopped ginger;

5 seeded chili peppers (1 finely chopped);

2 tablespoons brown sugar;

100 ml rice vinegar;

30 ml balsamic vinegar;

1 can of lychees (with their water);

150 ml dry white wine;

10 coriander seeds;

3 kaffir lime leaves;

300 ml chicken stock;

2 tablespoons of demi-glace;

1 tablespoon of butter;

1 kg of boiled cassava with the peel on;

3 tablespoons bottle butter;

Salt and freshly ground pepper to taste;

Nutmeg to taste;

A handful of peppercorns to fit in a pot of your choice;

Enough olive oil (for the chili oil);

White part of 1 leek;

Parsley leaves for decoration.


PREPARATION METHOD

Duck

Layer half of the coarse salt in a non-metallic container with a lid. Place the duck pieces and cover with the rest of the salt. Set aside in the fridge for 24 hours.

The next day, remove the duck from the salt. Leave it to soak for about half an hour, changing the water every 5 minutes to desalt it.

Place the duck pieces in a deep pan with the peeled head of garlic, 20 black peppercorns, 2 bay leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Cover the pieces with oil and cook over a very low heat for about 4 hours, until the meat is very tender. Set aside.


Sauce

In a pan with a little oil, add 1 chopped onion, the crushed garlic, the chopped chili pepper (reserve the other 4), the ginger and the sugar. Cook over a low heat until the onions wilt and form a thick, dark caramel.

Add the two vinegars and stir, scraping the bottom. Let reduce until it thickens again. Add the wine and 100 ml of the lychee water.

Add the remaining 10 peppercorns, the coriander seeds, the kaffir lime leaves and 1 sprig of thyme. Reduce until 1/4 of the original volume remains and add the chicken stock.

Reduce to half the volume and add the demi-glace. Continue cooking until it reaches the consistency of gravy (it should cover the back of a spoon without draining). Adjust the salt.

Strain the sauce through a chinois and add the butter, whisking with a fork to make it thick.

Rösti

Peel the cassava and grate it.

Heat some butter in a frying pan and sauté 1 chopped onion and the chopped garlic. When the onion is transparent, add the cassava, season with salt, pepper and nutmeg and sauté a little more to combine.

Fill hoops (5 cm in diameter) with this mixture to a height of 1.5 cm. Set aside in the fridge.


Chili oil

Place as many chili peppers as you can fit in a jar with a lid. Fill with olive oil, cover and set aside for at least 5 days.


Pepper and leek straw

Chop the leeks and the 4 chili peppers into thin strips.

Fry in hot oil until golden brown. Drain on paper towels. Set aside.


Assembling

Unmold the cassava röstis and, in a frying pan with the bottle butter, brown them on both sides.

De-bone and shred the duck, taking advantage of the skin.

Sauté the meat in a non-stick frying pan (without any fat) until the edges are toasted.

Arrange the meat on the hot röstis and drizzle with the sauce. Arrange some of the pepper and leek straw on top of the meat.

Garnish with the sauce and chili oil, lychee pieces and parsley leaves.


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