Fried Duck Confit with Blueberry Sauce - all-purpose

Method

• Place duck confit legs on a baking sheet and refrigerate for 30 minutes.
• Wipe off any excess duck fat from the chilled duck confit.
• In a medium shallow bowl, combine the flour and Essence.
• Whisk together eggs and milk in a separate shallow bowl.
• Place the superfine bread crumbs in a third shallow dish.
• One at a time, dredge the chilled duck legs in the seasoned flour, shaking to remove any excess flour.
• Dip into the egg wash and then dredge in the bread crumbs, pressing to coat evenly.
• In a medium saucepan combine the vinegar, port, sugar, shallots, garlic, thyme, and bay leaf over high heat.
• Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes.
• Add Rich Duck Reduction, and blueberries.
• Bring mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 7 to 10 minutes.
• Season with salt and pepper.
• Remove from heat and swirl in cold butter pieces.
• Cover and keep warm.
• (Do not allow sauce to boil.)
• Pour the vegetable oil into a large skillet with 2 to 3 inch straight sides, about 1-inch deep or 1/3 of the way up the sides of the skillet.
• Heat the oil to 325 degrees F. In batches, carefully place the breaded duck confit legs into the hot oil and fry, turning once, until golden brown, 2 to 3 minutes on each side.
• Remove form the oil with a slotted spoon and drain on paper towels.
• To serve, spoon 3 to 4 tablespoons of the blueberry sauce on and around each fried duck confit leg.
• Press duck legs, flesh-side down, into salt.
• Lightly sprinkle additional salt on fat side.
• In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down.
• Store overnight, covered and refrigerated.
• Preheat the oven to 225 degrees F.
• Remove legs from container, rinse off salt and seasonings under cold water and pat dry.
• Place in a medium roasting pan or other pan large enough to hold the legs in 1 layer.
• Pour the melted duck fat over the legs; they should be completely covered with fat.
• Cover tightly with aluminum foil and bake until the meat actually pulls away from the bone, 6 to 7 hours.
• Allow confit to cool in its fat.
• Store refrigerated, completely covered in fat, for up to 1 month before using.
• In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.
• Bring the liquid up to a boil and reduce to a simmer.
• Simmer until the liquid reduces by half, about 1 1/2 hours.
• Strain through a fine-mesh strainer and cool.
• Refrigerate overnight and remove any congealed fat from the surface.
• The reduction can be stored in the freezer in ice cube trays for 1 month.
• Yield: about 2 1/2 cups
• Break and crack the carcasses.
• In a large stockpot, heat the vegetable oil.
• Season the bones with salt and pepper.
• Add the bones to the pot and brown for about 10 minutes, stirring often.
• Add the onions, carrots, celery, garlic, and bay leaves.
• Season the mixture with salt.
• Cook until the vegetables are soft, about 5 minutes, stirring often.
• Add the wine and tomato paste and stir to mix.
• Cook for 5 minutes, stirring occasionally.
• Add the water.
• Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
• Bring the mixture to a boil.
• Skim off any cloudy scum that rises to the surface.
• Reduce the heat to medium and simmer, uncovered, for 3 hours.
• Strain through a fine-mesh strainer and cool.
• Refrigerate overnight and remove any congealed fat from the surface.
• The stock can be stored in the freezer for 1 month.
• Yield: about 6 cups
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.