Sugarcane-Smoked Duck Breast and Confit Leg

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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

Steps

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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources