Food Network: Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice

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Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice
Recipe courtesy Emeril Lagasse, 2005

Ingredients
1/2 cup reserved confit fat
2 duck confit legs
1/2 cup flour
1 teaspoon Essence, recipe follows
Whiskey Braised Applesauce, recipe follows
Wild rice, for serving

Instructions
Heat the reserved confit fat in a medium skillet over
medium-high heat. In a small bowl, combine the flour and Essence. Dredge the duck

legs in the flour, pressing to coat well. Add the duck legs to the hot oil and
cook, 1 1/2 to 2 minutes per side, or until golden brown and crispy. Carefully
remove the legs from the pan and lightly drain on paper towels. Serve immediately
over wild rice with Whiskey Braised Applesauce.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William and Morrow, 1993.

Whiskey Braised Applesauce:
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 1 tablespoon
1 1/2 tablespoons finely chopped fresh ginger (from about a 2-inch piece)

6 Granny Smith apples (about 3 pounds), peeled, cored, and coarsely chopped
1 cup bourbon
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat.
Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown
sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the
apples are very tender, about 45 minutes.

Puree the mixture in a blender or food processor. Return the puree to the saucepan
and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time.
Serve immediately, or cover and keep warm until ready to serve.

Yield: about 2 cups