Crispy Confit Duck with Creamy Mash & Spinach Sauce | Recipeish | Gustus Vitae
Yield: 2 Servings.
Time Estimate: 2 Hours, plus an overnight.
Storage Notes: Can be kept covered and refrigerated for up to 3 days.
Sweater weather is here, and it's time for rich, deeply satisfying meals like this confit with impossibly creamy potatoes. The recipe comes with two sauces - a pan sauce from the seasoned duck drippings, and a slightly acidic spinach sauce to cut through the heaviness. Make this spectacular autumnal meal, and welcome in the fall!
- 2 Duck legs
- 4 Large russet potatoes
- 4 Cups baby spinach
- 2 Tbs New Zealand Lamb & Game BBQ Rub
- 2 Tbs Herbed Maple & Spice BBQ Seasoning
- 2 1/2 Tbs Everything But The Garlic Bread Seasoning
- 1 1/2 Tbs Secret Garden Seasoning
- 1 1/2 Cup no/low sodium chicken stock
- 1/3 Cup heavy cream
- 2 Sticks unsalted butter
- 2 1/2 Tbs extra virgin olive oil
- 3 Tbs cornstarch
- 1 Tsp lemon juice
- 1 Shallot
- Special equipment: sous vide set up, potato ricer, blender
- Preheat a water bath to 173F.
- Trim away any excess overhanging fat from duck legs, and French the legs, removing skin and meat from the bottom 2 inches.
- Season generously with New Zealand Lamb & Game and Herbed Maple & Spice BBQ Seasoning, rubbing all over legs.
- Vacuum seal legs, and pop in the sous vide bath for at least 18, and up to 24 hours.
- About an hour and half before you're ready to serve, bring a large pot of salted water up to a roiling boil, and add peeled and quartered potatoes. Boil for 30 mins, or until easily pierced by a fork.
- Strain and allow 5 minutes for the potatoes to cool.
- Refill pot with water, again bringing to a boil, and prepare an ice bath next to it.
- Blanch spinach, cooking for about 1 minute, then use a slotted spoon to transfer to the ice bath.
- Again using a slotted spoon, transfer spinach to bowl.
- Picking up a small handful at a time, squeeze as much water out as you can, and pop in the blender.
- Peel and rough chop shallot, and add to blender.
- Drizzle in olive oil and lemon juice, shake over Secret Garden Seasoning, and pour in 1 cup of chicken stock.
- Blend on high until smooth, taste and add more Secret Garden Seasoning as desired. Transfer to a mason jar, and reserve.
- Use a ricer to puree potatoes into the dry pot, and add Everything But The Garlic Bread Seasoning, 1 stick of butter, and heavy cream. Turn on heat to lowest setting, stirring occasionally to incorporate all ingredients in a silky smooth consistency. Taste, adding more Everything But The Garlic Bread Seasoning as desired, and reserve.
- Preheat oven to broil.
- Remove duck from the bath, carefully placing legs skin side up on a baking tray.
- Pour liquid into to a medium saucepan along with a stick of butter, and bring up to medium heat. When butter has fully melted, whisk in cornstarch, and cook for 3 minutes. Pour in stock, whisking until smooth, and reduce temperature to the lowest setting.
- Pop duck legs in the oven and broil for 4-5 minutes, until bubbling but not burned.
- Plate mashed potatoes, garnishing with spinach sauce. Drizzle over pan sauce, and top with broiled confit leg. Serve, and devour.