Duck Confit

Cooking Instructions

Duck – 15m in water bath, and then taken out of the bag,  (dispose of the liquid in the garbage, and not down the sink, as it is predominately duck fat) and cook at 425F convection for 15m in the oven to crisp the skin.

Cauliflower puree – 10m

Asparagus – 5m  (discard liquid in bag after cooking)

Rhubarb Gastrique – 2m

confit duck leg rhubard cauliflower and asparagus

  1. Cut open the bag to the cauliflower puree, and add it to the plate, in any fashion you would like, we have a section here on different methods here;
  2. Cut open the bag to the asparagus, and place directly where you plan on placing your duck if you are going to use them to add height to the dish, or in any artistic fashion of  your choosing.
  3. Using a pair of tongs, place the duck leg that has come from the oven on the plate in your chosen spot.
  4. Cut open the bag to the sauce, DO NOT pour this overtop of the duck, as this will undo all of the nice crispy skin you have just achieved. Either dump it just off the side of the duck, so that it pools underneath and around, or in any other spot of your choosing.