Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce

Total Time:
5 hr 30 min
Prep:
30 min
Cook:
5 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 duck breasts, recipe follows
  • 1 cup (8 ounces) duck leg confit, recipe follows
  • 4 ounces foie gras, recipe follows
  • 2 cups Horseradish Parsnip puree, recipe follows
  • 1 cup Huckleberry brandy sauce, recipe follows
  • Parsnip strips and parsley sprigs for garnish
Directions

On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.

Duck Breasts:

4 duck breasts, skin on

1-ounce canola oil

Salt and pepper

Preheat the oven to 400 degrees F.

French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)

Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.

Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.

Duck Confit:

1-ounce canola oil, plus 10 ounces

3 duck legs, seasoned with salt and pepper on all sides

1 white onion, chopped

4 garlic cloves, whole

1 celery stalk, chopped

5 thyme sprigs, whole

Preheat the oven to 225 degrees F.

Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.

Foie Gras:

4 ounces foie gras, cut into 4 (1-ounce) portions

Salt and pepper

Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.

Parsnip Puree:

3 Idaho potatoes, peeled and cut into even pieces

6 parsnips, peeled and cut into even pieces

Water, as needed

Salt

2 to 4 ounces heavy whipping cream

2 tablespoons prepared horseradish

In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.

Huckleberry brandy sauce:

8 ounces huckleberries

2 ounces brandy

1-ounce butter

2 ounces sugar

4 ounces veal demi-glace, optional

Lemon juice, to taste

Salt

In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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