Duck leg Confit with Char Grill Vegetable, Balsamic Reduction

roykitchenrecipe duck confit1.JPG

Home Cooking, Slow cooking,Oven Cooking, Mash potato recipe, Grill vegetable,Balsamic Reduction, Confit Cooking, Duck Confit

Duck leg Confit with Char Grill Vegetable, Balsamic Reduction  

Duck Leg Confit

Duck Leg 6 pcs
Garlic Whole Peeled 150 Gm
Whole Black Pepper Corn 4 Nos
Dried Bay Leaf 3 pcs
Salt Fine 1 Teaspoon
Freshly Ground Black Pepper 1/4 Teaspoon
Duck Fat 200 Gm
Cooking Oil 3 Cup
  1. Heat oven to 140 degree.
  2. Trim the fat from duck leg and keep aside.
  3. Sprinkle duck leg with salt and pepper. Heat oil in heavy large pan over medium-high heat. Working in batches, sear duck leg until brown on all sides, about 5 minutes. Transfer duck leg to plate
  4. In a Pan over medium-low heat add in the duck fat and let it shimmers till oil. Pour through the sieve to strain it of remaining solids. keep the duck oil.
  5. In big oven proof pot, add in the Whole garlic peeled, bay leaf,whole black pepper corn and the seared duck leg, add in the duck oil and cooking oil just to cover the duck leg.
  6. Cover with aluminum foil put in the oven at 140 degree for 4 hour take out from oven rest for 3 hour before open up the aluminum foil. Than carefully take out the duck leg from the pot using tong.
  7. Before sever, place a parchment lined on a baking tray, place the duck leg confit on and  place in the middle rack of the oven at 180 degree and bake for 6 minutes.

Char Grill Vegetable

Eggplant Australia (Aubergine ) 1 Nos
Yellow Zucchini 1 Nos
Green Zucchini 1 Nos
Green Capsicum 1 Nos
Yellow Capsicum 1 Nos
Red Capsicum 1 Nos
Olive Oil 2 Tablespoon
Salt Fine 1/2 Teaspoon
Freshly Ground Black Pepper 1/4 Teaspoon
  1. Wash and cut the zucchini and eggplants  into 1/4 inch thick  round.
  2. wash and deseed the capsicum cut nto 1/4 inch thick  round.
  3. In a Blow marinate all vegetable with olive oil, salt and pepper for 15 minutes

  4. Use A grill Pan heat over medium-high heat. Grill vegetable both side about 2 minutes each side.

Balsamic Reduction

Balsamico vinegar 1 bot about 500Ml
Sugar Fine 250 Gm

In a sauce pot add in the balsamico vinegar bring to boil, lower down the heat to simmers let it reduce by half add in sugar stirring constantly until sugar has dissolved. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid.

For the Mashed Potatoes

Russet Potatoes 1 KG
Cooking Cream 1/4 Cup
Fresh Milk 1/4 Cup
Butter salted 50 Gm
Salt Fine 1/2 Teaspoon
Ground White Pepper 1/4 Teaspoon
  1. Peel the potatoes and cut into 1/2-inch dice.
  2. Place potato in a medium pot and cover with cold water. Set over high heat, cover and bring to a boil.
  3. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
  4. Drain the potatoes in a colander and then return to the pot.
  5. Mash the potatoes and then add the cooking cream, milk, butter, salt and pepper and continue to mash until smooth. Set a side

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