Sugarcane-Smoked Duck Breast and Confit Leg

Menu Part: 
Cuisine Type: 

New Orleans Catholic Creoles break the fast of Christmas Eve with a large meal after midnight mass; a tradition called "Reveillon." This Reveillon recipe comes from Richard "Bingo" Star, executive chef of Restaurant Cuvée in New Orleans.


4 whole ducks, leg quarters removed; breasts deboned
Wet cure (for 8 breasts):
1 cup cane syrup
1 cup water
1 cup brown sugar
1 cup kosher salt
2 tbsp. Creole seasoning

Dry cure for confit:
(8 leg quarters)
2 cups olive oil
2 bay leaves
6 springs fresh thyme
6 cloves garlic, smashed
2 tsp. cracked black pepper
2 tbsp. kosher salt

For the risotto:
2 tsp. garlic
2 tbsp. shallots, minced
2 cups arborio rice
4 cups chicken or duck stock
1 tsp. fresh thyme
2 tbsp. Roquefort
2 tbsp. Parmesan
1⁄2 cup roasted pecan pieces
4 tbsp. scallion, chopped
Salt, pepper, and Creole
seasoning, to taste
2 tbsp. olive oil

For the reduction:
2 cups cane syrup
2 cups demi glace
Salt and pepper, to taste

For the foie gras:
8, 1-oz. slices foie gras
Salt and pepper, to taste


1. In bowl, combine syrup, water, brown sugar, salt, and seasoning. Add breasts, marinate for three hours. Rinse breasts; cold smoke for 1 hour. Sear duck fat side down; finish in oven.

2. Place duck legs in cake pan. Add the rest of the dry cure (oil should cover about 2⁄3 up leg). Cover and cook at 250°F for 3-4 hours.

3. To prepare risotto, sauté garlic and shallots in olive oil. Add rice and toast slightly. Add bay leaf and thyme. In three stages, add stock, stirring each time until liquid is absorbed. After stock has been added, fold in cheese and pecans.

4. For reduction, simmer ingredients in pot until mixture thickens; season.

5. Season foie gras; sear on both sides until golden brown. Remove from pan; reserve on absorbent cloth.

6. To plate, mound 1 cup of risotto in center of plate. Lay confit leg against the rice with drum leg up. Slice duck breast thin; fan around leg. Drizzle with reduction; top with foie gras.

Source: Recipe by Chef Bingo Starr

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources