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Categories:
coarse sea salt brown sugar thyme mint cilantro shallots garlic Five Spice powder black peppercorns bird chiles stalks lemongrass ginger root duck fat lemon lime orange extra-virgin olive oil truffle oil chives chervil salt sprouts
Viewed: 57 - Published at: 6 years agoIngredients
- 3 cups coarse sea salt
- 4 cups brown sugar
- 1 bunch thyme
- 1 bunch mint
- 1 bunch cilantro, washed, dried
- 10 sliced shallots
- 10 sliced cloves garlic
- 1/2 cup five-spice powder, toasted
- 1/4 cup black peppercorns
- 8 Thai bird chiles, roughly chopped
- 5 stalks lemongrass, roughly chopped
- 1 large ginger root, washed, sliced skin on
- 8 to 10 legs, washed and patted dry
- 8 pound bag duck fat
- 1 lemon, juiced
- 1 lime, juiced
- 1 orange, juiced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon white truffle oil
- 1/4 cup chopped chives
- 1/4 cup picked chervil leaves
- Salt and black pepper
- 1 pound sprouts
Method
- Duck Confit: In a large bowl, mix everything together but the duck and fat.
- In a tall pan, line the bottom with a layer of the mixture.
- Place duck legs on top, then cover with another layer.
- Place in refrigerator overnight (24 hours).
- In a tall casserole or rondo, melt the duck fat.
- Set oven at 300 degrees.
- Wipe off all the mixture and place in fat.
- Watch carefully, you never want the fat to boil.
- Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone.
- Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
- For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils.
- Season and add the herbs.
- Check for flavor and toss with the sprouts.
- Plating: Place a small mound of the salad on a plate and top with two duck legs.
