0 Confit Of Duck with Napa Cabbage
Feb 19
Confit Of Duck with Napa Cabbage
Tiny Url for this recipe → https://tinyurl.com/23leb8lt
Details
- Prep Time:
20 min - Cook Time:
120 min - Ready Time:
2 hour, 20 min
Servings
Ingredients
- 1 thyme sprig
- Kosher salt
- One large duck breast
- 2 cups of goose or duck fat
- Fresh parsley
- 1 head of Napa cabbage
Red Wine Béarnaise Sauce
- 1/2 cup dry red wine
- 1/2 cup red wine vinegar
- 1 tablespoon black peppercorns
- 1 teaspoon minced shallot
- 3 tablespoons Brown Butter butter into a pan heat until a nut brown color
- 4 tablespoons unsalted butter
- Fine sea salt and freshly ground white pepper
- Dash of Chinese 5 spice powder
- ½ cup light chicken stock
Directions
Take your duck breast and score the skin so it does not shrink. Now press some thyme leaves into the skin and season heavily with kosher salt leaving out for an hour to help draw out some of the moisture from the fat.
Preheat an oven to 200 degrees and transfer the duck to a small oven proof dish one that the duck can fit into snuggly. Now pour enough goose of duck fat on the duck to cover it. Place it in the oven and let it confit for at least 4 hours. Remove from the oven and let the duck cool. I left mine overnight in the fridge but you can leave it there for a week if you like it will just the flavors come out even more.
When ready take the duck out of the fat and remove the skin and wipe off most of the fat leaving a little on the meat. Now pull the meat apart with a fork and set aside.
Take your Napa cabbage and remove the core, put aside a few leaves for the garnish to the side. Now in a pot of boiling water blanch the cabbage for 2 min then plunge it in an ice bath to stop the cooking. When cool take out and separate into separate leafs. Now place one nice teaspoon of the duck on the cabbage leaf and roll into a nice parcel and repeat until you’re out of duck filling.
Now take the other cabbage leaves you to put aside and cut into strips and sauté them in some butter until they are wilted. Season lightly with kosher salt and pepper set aside.
For the red wine béarnaise, combine the wine, vinegar, peppercorns, shallot, tarragon,5 spice and thyme in a saucepan, bring to a boil, and reduce the liquid to 2 tablespoons. Add the brown butter sauce and chicken stock to the reduced wine and let that reduce by half. Then gradually whisk in the butter. Strain through a fine-mesh sieve into a small saucepan and season with salt and white pepper. Set aside.
To put it all together in a steamer put the little parcels of duck and steam for 5 min. To finish put one or two on a plate, put some of the wilted cabbage on top and drizzle some of the red wine Bearnaise around.
Benny
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.
