Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice

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

Directions

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