The Connecticut Farm Table Cookbook by Medeiros Tracey & Colasurdo Christy

Author:Medeiros, Tracey & Colasurdo, Christy
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-06-07T16:00:00+00:00

Duck and Foie Gras Poutine

SERVES 4 TO 6

This poutine is a decadent version that tops golden French fried potatoes with local duck and foie gras.

Note: The confit duck must be started two days before it is served. The duck leg can be cooked up to four days ahead; simply cover the shredded meat with some of the duck fat to prevent it from drying out.

Confit Duck Leg

2 duck legs with thighs attached, excess fat trimmed and reserved (about 1 1/2 pounds duck)

1 large garlic clove, minced

1 1/2 teaspoons minced fresh thyme

2 bay leaves, crushed

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper, or to taste

6 tablespoons unsalted butter, cut into pieces

1/2 gallon vegetable oil, for frying

Mirepoix

1 tablespoon extra-virgin olive oil

1/3 cup medium-dice celery (between 1/4- and 1/2-inch dice)

1/3 cup medium-dice onion (between 1/4- and 1/2-inch dice)

1/3 cup medium-dice carrot (between 1/4- and 1/2-inch dice)

1 tablespoon all-purpose flour

Poutine Sauce (makes 2 1/2 cups)

2 cups duck or chicken stock

1 cup grated Gruyère cheese

2 tablespoons pure maple syrup

1/2 teaspoon aged sherry vinegar

Kosher salt and freshly ground black pepper

3 ounces Hudson Valley foie gras, cut into medium dice (between 1/4- and 1/2-inch dice)

French Fries (makes 2 1/2 quarts)

6 large organic russet potatoes, peeled and cut into about 1/2 x 1/2 x 3-inch-long rectangular sticks (The chef prefers potatoes from Anthony Farm.)

Kosher salt and freshly ground black pepper

For Assembly

1/4 cup chopped green onion

1/4 cup grated Gruyère cheese

1. To make the confit duck leg: Place the reserved duck fat at the bottom of a small baking dish. Place the legs on top of the fat, skin side down. In a small bowl, combine the garlic, thyme, bay leaves, and salt and pepper into a paste. Press the paste evenly on the duck leg. Cover with plastic wrap and refrigerate for 12 hours.

2. Preheat the oven to 200°F. Scrape off the residual garlic, bay leaves, salt, and pepper into a medium-size ovenproof skillet. Add the trimmed duck fat. Pat the duck legs dry with paper towels, then add to skillet, skin side down. Add the butter. Cover and bake until the meat pulls away from the bone, about 10 hours (see note). Remove the duck from the fat. Strain the fat and reserve. Remove the meat from the bones (about 1 1/4 cups) and set aside.

3. Fill a 1-gallon, heavy-bottomed pot halfway up the sides with the oil. Heat the oil to 275°F for the fries.

4. While the oil is heating for the fries, start the poutine sauce. Heat the oil in a medium-size skillet over medium heat. To make the mirepoix, add the vegetables and sauté until tender, about 10 minutes. Sprinkle the vegetables with flour and stir to coat evenly. Add 1 cup of the duck meat and the stock. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened, about 30 minutes. Slowly stir in the cheese and continue to cook until cheese has melted, about 2 minutes. Whisk in the maple syrup and vinegar. Season with salt and pepper to taste.

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