TV Dinners: Confit Duck Leg with Salsify Gratin, Carrot Puree, Glazed Pearl Onion, Thyme ad Raisin Jus

29 Jun 2012
By Ahlanlive.com

This month, Jumeirah Emirates Towers’ Executive Sous Chef Luca De Negri whips up a delicious confit duck leg for Studio One’s Tom Urquhart and Aishwarya Ajit

It might be smokin’ hot outside but the joys of air conditioning mean that the  Studio One team can still enjoy the odd rich dish indoors, without melting into their plates. This month, Jumeirah Emirates Towers’ Executive Sous Chef Luca De Negri kindly offered to show gourmands Tom and Ash (and us) how to create Vu’s confit duck leg with salsify gratin, carrot purée, glazed pearl onion, and thyme and raisin jus. 

“I absolutely love duck, and am a huge fan of confit, but so very often it’s not done well, so I was looking forward to this one from the off,” said Tom, adding, “It was a tall order for a half-hour show, especially given the fact that the duck needs at least six hours curing in the salt mixture and then another eight hours in the confit, so it was a perfect opportunity to roll out a Studio One favourite... ‘Here’s one I prepared earlier’.”

Ash added, “We always love inviting new chefs on the show and when I heard that Chef Luca would be preparing duck, I was delighted. It’s one of my favourite ingredients and I wasn’t disappointed. The confit duck leg is an absolute treat for your taste buds. The orange zest, thyme, garlic, ginger and peppercorn together with the Maldon salt are amazing. This dish is an experience that I would definitely love to try again and, you never know, I may just try making it in my own kitchen.” And now, you can too...

CONFIT DUCK LEG
Ingredients
4 duck legs
500g duck fat
100g orange zest
30g fresh thyme
20g garlic
20g ginger
200g Maldon salt
Freshly ground black peppercorn, to taste

Method
1. Mix the orange zest, thyme, garlic, ginger, peppercorn and Maldon salt together.
2. Place on the duck legs and cure the duck for 6 hours.
3. Wash off and melt the duck fat.
4. Place the duck legs in the fat and confit for 8 hours at 70C.

SALSIFY GRATIN
Ingredients

500g salsify
300g potato
200ml cream
100g grana padano cheese, grated
20g garlic
10g fresh thyme
Maldon sea salt
Freshly ground black pepper, to taste

Method
1.
Place the cream, thyme and garlic into a pot and reduce by half to infuse.
2. Slice the salsify and potato into 2mm slices.
3. Line a baking tray with silicon paper.
4. Start to layer the salsify on the bottom.
5. Spoon the reduced cream and sprinkle grana padano cheese in between.
6. Layer the potato on top.
7. Make sure that you season each layer.
8. Continue this process to get the thickness desired.
9. Cover with aluminum foil and bake for 2 hours at 130C until cooked through.
10. Once cooked, cover with baking paper and press between two trays.
11. When cooled, cut into desired shape.

CARROT PURÉE
Ingredients

500g carrots
500ml fresh carrot juice
50g butter
50ml cream
Salt to taste

Method
1.
Peel the carrots and blend.
2. Place in a pot and cover with the carrot juice.
3. Cook until the carrots become soft.
4. Strain and blend until  smooth.
5. Finish the purée with some cream and butter and adjust seasoning if needed.

GLAZED PEARL ONIONS
Ingredients

250g pearl onions
150ml chicken jus
20g butter

Method
1.
Blanch the pearl onions in salted boiling water for 3  minutes.
2. Strain off and peel.
3. Glaze the onions in the chicken jus and finish with the butter.

THYME AND RAISIN JUS
Ingredients
200ml duck jus
80g poached raisins
20g chopped fresh thyme
20g butter

Method
1.
Heat up the duck jus in a small pot.
2. Finish with the raisins, thyme and butter.
3. Season if needed.