Duck Confit with Mushroom Sauce
Main Dishes • World
Description
Duck confit with mushroom sauce
Ingredients
- Garlic 0 oz
- Thyme 0 oz
- Salt 0 oz
- Pickled Chanterelles 0 oz
- Shallot 0 oz
- Sugar 0 oz
- Duck wings 10 oz
- Ground Black Pepper 0 oz
- Oranges 0 oz
- Butter 0 oz
- Demi-Glace Sauce 0 oz
Step-by-Step Guide
Step 1
First, marinate the duck leg by rubbing it with sea salt (5 grams) and orange zest. Add thyme. Let it sit for a quarter of an hour, then rinse thoroughly.
Step 2
Place it in a vacuum pack and cook. It would be good to cook for about ten hours — some dishes are quick, some are slow. But it depends on how much patience you have.
Step 3
The night has passed, morning has come, and the duck leg is ready for further procedures before the final presentation on the table.
Step 4
Now, sear the leg in butter.
Step 5
At the same time, prepare the garnish and sauce. As an option, the garnish — chopped savoy cabbage — is braised with white wine, shallots, and meat broth.
Step 6
For the sauce — champignon mushrooms, chopped shallots, demi-glace, salt (3 grams), sugar.
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