Sugarcane-Smoked Duck Breast and Confit Leg

Serves: 
8
Main Ingredient: 
Day Part: 
Cuisine Type: 
Source: 
Recipe by Chef Bingo Starr

New Orleans Catholic Creoles break the fast of Christmas Eve with a large meal after midnight mass; a tradition called "Reveillon." This Reveillon recipe comes from Richard "Bingo" Star, executive chef of Restaurant Cuvée in New Orleans.

Ingredients

4 whole ducks, leg quarters removed; breasts deboned
Wet cure (for 8 breasts):
1 cup cane syrup
1 cup water
1 cup brown sugar
1 cup kosher salt
2 tbsp. Creole seasoning

Dry cure for confit:
(8 leg quarters)
2 cups olive oil
2 bay leaves
6 springs fresh thyme
6 cloves garlic, smashed
2 tsp. cracked black pepper
2 tbsp. kosher salt

For the risotto:
2 tsp. garlic
2 tbsp. shallots, minced
2 cups arborio rice
4 cups chicken or duck stock
1 tsp. fresh thyme
2 tbsp. Roquefort
2 tbsp. Parmesan
1⁄2 cup roasted pecan pieces
4 tbsp. scallion, chopped
Salt, pepper, and Creole
seasoning, to taste
2 tbsp. olive oil

For the reduction:
2 cups cane syrup
2 cups demi glace
Salt and pepper, to taste

For the foie gras:
8, 1-oz. slices foie gras
Salt and pepper, to taste

Steps

1. In bowl, combine syrup, water, brown sugar, salt, and seasoning. Add breasts, marinate for three hours. Rinse breasts; cold smoke for 1 hour. Sear duck fat side down; finish in oven.

2. Place duck legs in cake pan. Add the rest of the dry cure (oil should cover about 2⁄3 up leg). Cover and cook at 250°F for 3-4 hours.

3. To prepare risotto, sauté garlic and shallots in olive oil. Add rice and toast slightly. Add bay leaf and thyme. In three stages, add stock, stirring each time until liquid is absorbed. After stock has been added, fold in cheese and pecans.

4. For reduction, simmer ingredients in pot until mixture thickens; season.

5. Season foie gras; sear on both sides until golden brown. Remove from pan; reserve on absorbent cloth.

6. To plate, mound 1 cup of risotto in center of plate. Lay confit leg against the rice with drum leg up. Slice duck breast thin; fan around leg. Drizzle with reduction; top with foie gras.

Today's top stories

1
Last-minute shift changes would require restaurants to pay affected employees for at least four hours, whether the time was worked or not, under bills likely to be heard next week in the Oregon...
2
Starbucks is pulling the plug on another of its secondary restaurant concepts, this time the Evolution Fresh cold-press juice chain. The coffee giant intends to shut the two remaining Evolution...
3
One thing I’ve loved about writing this column over the past seven (!) years is that by using real reader-submitted questions, I am always learning new things, due to the complexity of running a...
4
Chipotle has finished rolling out its new “Smarter Pick Up Times” platform to all of its locations that offer digital ordering. Through “Smarter Pick Up Times,” the chain says it’s able to monitor...
5
Which Wich is making moves into the supermarket segment, as the chain announced a new partnership that will put units of fast-casual sandwich brand inside 15 Crossroads IGA stores nationwide. Five of...
6
Ambiance and service attributes—not food quality—have the most dramatic positive impact on consumers’ willingness to pay more at restaurants, according to a new study. The importance of ambiance and...
7
After selling pizza and burgers as the operations specialist for a multi-concept franchisee, John "J" Hedrick has moved to the Pei Wei fast-casual Asian chain as CEO. The concept, the little sister...
8
Restaurant Brands International, the parent company of Burger King and Tim Hortons , has agreed to add the Popeyes Louisiana fried chicken chain to its fold for $79 a share, or about $1.8 billion in...
9
The prototype for a new in-store Brazillian fast-casual chain will be part of a supermarket Whole Foods intends to re-open in May in midtown Atlanta, the grocer confirmed last week. Called Roast, the...
10
First impressions count. And for many of your potential customers, especially millennials, those initial impressions of your operation will be formed via a glimpse at your website. So, how can you...