Duck Duck Duck by Chef Matt Broussard at the Palace Kitchen in Seattle, Washington.
INGREDIENTS
- 1 ea. Mary’s Free Range Duck leg quarter, skin on
- 8 oz. duck Fat
- 4 oz. dried cherries
- 1 tbsp. minced shallot
- tt. Sugar
- 4 oz. red wine
- 4 oz. Duck Demi-Glace (or chix)
- 5 ea. Tokyo Turnips quartered
- 4 oz. Soy Sauce
- 4 oz. H2O
- Pinch peppercorn
- 1 bunch vibrant cilantro
- 8 fl oz. Salt (for the cilantro salt)
- Fresh shaved truffle
- Duck egg (or chix)
- tt. Salt
DIRECTIONS
- For The Duck: Pat dry with side towel and season. Sear all around on a hot pan with olive oil and transfer to hotel pan or small pot. Cover with duck fat and bake in oven at 300°F until fall off the bone tender (This is called duck Confit).
- For The Cherry Demi: In a hot pan caramelize shallot then deglaze with red wine. Add peppercorn, sugar and cherries. Add demi to enrich. Cook until reduced by two thirds and silky thick. Strain and reserve just the sauce.
- For Cilantro Salt: In a robot coupe or food processor, blend salt and cilantro until pulverized. Sift and reserve salt. Use in one day or reserve in freezer. I love doing this with all kinds of herbs and aromatics. It allows you to have the flavor year round!
- For The Turnips: In a small pot, bring quartered turnips, soy sauce, and H2O to a boil until turnips are cooked to desired done-ness. store in refrigerator with liquid for anytime use. (delicious on their own!)
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