• 6.2 ºC  / 43.1 ºF   
  • City Gdańsk
  • PL / EN / DE / SE / RU / NO

Confit duck leg

A
A

Confit duck leg/ beetroot au gratin/ smoked apple sauce/ horseradish purée

Confit duck leg
Confit duck leg
Corrèze Restaurant

Ingredients (for 4 portions):

Meat:

  • 4 duck legs
  • Approx. 2 l goose fat for the confit (depending on the size of the dish)
  • 500 g mirepoix (carrot, celery, parsley root, leek)
  • 5 g allspice
  • 3-4 g peppercorns
  • 3-4 bay leaves
  • 1-2 onions
  • 4-5 cloves of garlic
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 1 sprig of fresh marjoram
  • Approx. 20 g salt
  • Approx. 4 g ground pepper
  • Approx. 10 g sugar
  • 1 tbsp oil

Purée:

  • 1 kg potatoes
  • 50 g horseradish
  • 1 tbsp sour cream 36% fat
  • 70 g butter
  • Salt

Gratin:

  • Beetroots (how many depends on the size of the baking tray)
  • Sour cream 36% fat (as above)
  • Blue cheese (1/5 of the amount of sour cream)
  • 1 egg per 200 ml of sour cream
  • Salt

Sauce:

  • 4 apples
  • Bison grass (several blades)
  • Butter
  • Salt
  • Pepper
  • Smoking wood dust (deciduous or fruit)


Preparation:

Meat:

Rinse the duck legs and remove any remaining feather pieces. Burn lightly over
a stove if needed. Remove the shank bone, so that it is not dislodged in the process. Rub the spices over the meat and marinate overnight in the vegetables. Melt the goose fat at ca. 100°C and cover the meat so that it is completely submerged. Place in the oven, pre-heated to 130°C and cook for 3 hours. Remove the duck legs from the fat and bake prior to serving in about 180-200°C to crisp up the skin.

Purée:
Rinse the potatoes and salt roast until tender. Peel while still warm and puree with
a sieve. Combine with the sour cream, butter, horseradish and salt, and mix until smooth in a pan.

Gratin:
Peel the beetroots and slice very thin on a mandoline slicer. Gently heat the sour cream, add the eggs and grated cheese. Mix the beetroot slices into the other ingredients. Layer the beetroot slices in a baking tray lined with baking paper. Steam bake at 170°C for 70-80 mins, remove from the oven, weigh down the top layer and allow to cool.

Apple sauce:
Core the apples and fill the hollows with bison grass. Place in a sieve that matches
a pot with a lid. Put the wood dust into the pot and heat over a stove. When it smoulders, place the sieve over the pot, cover and allow the apples to smoke lightly. Remove the apples, puree with a sieve, re-heat and add the butter and salt.

The meal is now ready, enjoy.