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
4 duck legs
500g duck fat
100g orange zest
30g fresh thyme
200g Maldon salt
Freshly ground black peppercorn, to taste
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.
100g grana padano cheese, grated
10g fresh thyme
Maldon sea salt
Freshly ground black pepper, to taste
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.
500ml fresh carrot juice
Salt to taste
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
250g pearl onions
150ml chicken jus
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
200ml duck jus
80g poached raisins
20g chopped fresh thyme
1. Heat up the duck jus in a small pot.
2. Finish with the raisins, thyme and butter.
3. Season if needed.