Cured Duck and Duck Confit with Elderberry
Ingredients
For the Cured Duck Breast
4 duck breasts
12 ounces kosher salt
4 ounces brown sugar
2 ounces toasted coriander seeds
2 ounces toasted black peppercorns
1/4 teaspoon pink salt
5 cloves garlic, crushed and peeled
1 ounce fresh thyme
4 bay leaves
Unsalted butter, for finishing
Glaze for duck (below), for brushing
For the Duck Confit
10 duck legs
10 duck thighs thighs
3 tablespoons kosher salt
1 tablespoon sugar
3 cloves garlic, crushed and peeled
12 juniper berries, crushed
12 peppercorns, crushed
1 bunch thyme
2 1/2 cups duck fat
For the Duck Jus
2g black peppercorns
2g white peppercorns
2g pink peppercorns
4 whole cloves
4 juniper berries
1 lb. roasted duck necks from whole duck
1 cup white wine
1 cup red wine
600g fortified chicken stock
6 ounces elderberries
Fresh thyme sprigs
2 Bay leaves
2 oz. butter
For the Glaze for Duck
1 cup dehydrated shrimp or scallops, soaked overnight in water
1 tablespoon vegetable oil
1 cup dried ham or charcuterie, chopped
3 Thai bird chilies
1 cup garlic cloves, finely minced
1 carrot, finely minced
2 leeks, finely minced
5 shallot, finely minced
1 ounce fresh ginger, chopped
1 tablespoon coriander seed, toasted and ground
1 tablespoon fennel seed, toasted and ground
1 tablespoon star anise, toasted and ground
1 tablespoon black peppercorn, toasted and ground|
1 cinnamon stick
1 cup honey
1 cup mirin
1 cup brandy
2 quarts reduced chicken stock
1 tablespoon gojuchang
Peel of 2 oranges
Fish sauce to taste
Salt to taste
Instructions
For the duck cure, combine the salt, brown sugar, coriander, peppercorns, pink salt, garlic, thyme and bay leaves in a large bowl. Spread evenly over the duck in a container and cure for 17 minutes in the refrigerator.Rinse thoroughly. Let duck air dry in the refrigerator until you are ready to cook.
Make the confit: Score the duck fat gently and season with salt and pepper. Place fat side down in a skillet and render fat completely, about time? Flip breast over, add butter, thyme and garlic, with a spoon baste the breast then remove to a resting rack to rest for 5 minutes. Glaze the breast with xo sauce and slice thinly.
Mix salt, sugar, garlic, juniper, peppercorns and thyme together and spread evenly over duck in a container. Press firmly with a weight and store in refrigerator for three days.
Rub off all of the marinade and place the duck legs in a pot with the duck fat, cook over low heat until very tender, about 1 hour.
Make the Duck au Jus: Toast peppercorns, cloves and juniper in a sauté pan over medium heat until fragrant, about 2 minutes. Brown duck necks in a pan, constantly turning them. Drain and discard fat. Add both wines and reduce by half. Add chicken stock, half of the elderberries, thyme and bay leaves, simmer until reduced by half. Strain through a fine mesh strainer and put back on to reduce by half again. Add the remaining elderberries, and whisk in butter.
Make the glaze for duck: Rehydrate scallops/shrimp overnight in water. Drain off most of the water, put the shrimp/scallops in a saucepan and warm over low heat until tender.
In another saucepan, heat the oil over medium heat. Add minced ham and cook, stirring, until crispy. In a food processor, pulse shrimp/scallops and Thai chilies to make a paste. Add the mixture to the ham and cook making sure you scrape the pot constantly so nothing burns. Add the garlic, carrots, leeks, shallots, ginger and spices, and cook for a couple more minutes. Add the honey and allow to foam and caramelize for a minute. Deglaze with mirin. Add the brandy and reduce by half. Add chicken stock, gojuchang, orange peel, and simmer for 5 minutes and season with salt and fish sauce. Remove cinnamon stick and orange peel. Leave the sauce chunky or you can blend for a smoother consistency.
