Confit of Duck Leg with Duck and Mascarpone Agnolotti served with Sweet Potato Pomme Frites with a Lingonberry Port Wine Sauce
Serves 1
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Confit of Duck Leg
1 10 oz. frenched duck leg
1 Tbsp. Kosher salt
2 tsp. cracked black pepper
1 Tbsp. crushed juniper berries
1 tsp. rubbed sage
1 tsp. dry thyme
2 c. duck lard (rendered)
Method
1. Mix all spices together
2. Rub the duck leg with the spices until it is evenly coated
3. Sear the leg in a hot skillet until golden brown and caramelized on all sides.
4. Place the leg in an ovenproof pan.
5. Pour rendered fat over leg until completely submerged
6. Bake in a 200 F oven for 4 hours until fork tender.
7. Serve immediately with appropriate accompaniments
Sauce
1 tsp. unsalted butter
1 Tbsp. shallots, minced
½ c. port wine
2 Tbsp. lingonberry jelly
1/3 c. chicken stock
1/3 c. veal stock
Kosher salt and black pepper to taste
1 tsp. fresh thyme, chopped
2 tsp. softened unsalted butter
Method
1. Melt butter in a small sauté pan.
2. Add shallots and sauté until translucent
3. Deglaze with port wine and reduce by half
4. Add lingonberry jelly, chicken stock, veal stock and reduce by half.
5. Season with salt, pepper and fresh thyme.
6. Remove sauce from heat and stir in soft butter until completely melted and blended into the sauce.
Accompaniments
4 Joseph's Duck and Mascaprone Agnolotti (#29778)
2 oz. trimmed spinach leaves
1 medium sized peeled sweet potato
Method
1. Place Agnolotti in the boiling salted water for 3 minutes and drain.
2. Sauté spinach in a little olive oil and minced garlic.
3. Slice sweet potato on a mandolin to create long matchsticks.
4. Fry in 350 F. peanut oil until golden brown.
5. Drain onto paper towel and season with a sprinkling of salt.
6. Ladle sauce on to a large serving plate.
7. Place the cooked spinach in the center of the plate to create a mound.
8. Arrange the frites to the upper left side of the spinach.
9. Pile frites high for added height to the entrée.
10. Shingle the four Agnolotti on the far right side of the plate over the sauce.
11. Place the confit leg of duck on the mound of spinach.
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