Duck Confit Monte Cristo
- Level: Advanced
- Total: 1 day 12 hr 25 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
- Level: Advanced
- Total: 1 day 12 hr 25 min (includes chilling time)
- Active: 45 min
- Yield: 6 servings
Ingredients
Five-Spice Duck Confit:
French Toast:
Bacon Jam:
House Hollandaise:
Directions
Special equipment:
a sous vide immersion circulator; an immersion blender- For the duck confit: In a small bowl, mix the bay leaf powder, Chinese five-spice powder. On a cookie sheet, lay out the duck legs, then sprinkle with the spice blend. Wrap and refrigerate for 24 hours.
- Melt the duck fat in an ovenproof dish, then immerse the duck legs. Wrap with foil and cook in an oven set to 200 degrees F until falling off the bone, about 7 hours. Alternatively, you can cook in an oven set to 150 degrees F for 12 hours. Pull the duck legs out from the fat and allow to cool, then shred. (Reserve the duck fat and use it over and over again for making confit or to sauté potatoes.)
- For the French toast: Blend the eggs, cream, confectioners’ sugar, cardamom and rose water together in a bowl with a hand blender. Dip thick-cut brioche bread into the custard, then cook on a griddle set on medium heat until golden brown.
- For the bacon jam: In a nonstick pan on low heat, sauté the bacon until it renders and gets crispy. In the same fat, add the onion and allow it to soften without color. Add the pepper flakes and rosemary and sauté for 2 minutes. Deglaze the pan with the red wine vinegar, then add the orange marmalade. Allow to simmer and everything to come together, then store in a refrigerator up to 2 weeks.
- For the house hollandaise: Set a sous vide immersion circulator to 150 degrees F. In a resealable plastic bag, add the egg yolks, cubed butter and brown butter. Cook in the water bath for 40 minutes.
- Transfer the mixture to a bowl, then blend with an immersion blender to a thick consistency. Slowly pour in the cream, lemon juice, basil oil and salt. Continue blending until rich and creamy. Season with fresh ground pepper and reserve.
- For the Monte Cristo: Top the 2 pieces French toast with cheese curds. Top one French toast with bacon jam and duck confit. Top the second French toast with a couple slices of cooked bacon. Stack the two French toasts and move to a serving dish. Pour over the hollandaise sauce and top with 2 sunny-side up eggs. Serve with pure maple syrup.
Cook’s Note
This recipe yields and lot of duck which, if left over, can be added to pastas or to make Asian-inspired quesadillas with vegetables and hoisin sauce.
