GOURMET DUCK CONFIT REVELATION

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INGREDIENTS:

• 2 duck legs (pre-cured or confit-ready)

• 500g duck fat (for traditional slow poaching)

• 4 large potatoes, sliced into thick fondant rounds

• 1 bunch of fresh asparagus spears

• 100g sugar snap peas

• 2 large parsnips for the puree

• 50ml heavy cream and 20g butter

• 2 sprigs of fresh rosemary and 4 sprigs of thyme

• sea salt, black pepper, and 2 garlic cloves

• optional: fresh plums and balsamic reduction for the glaze

• PREPARATION:

• TIMPUL: 2.5 - 3 hours (slow cook) + 15 minutes (searing)

• TEMPERATURA: 140°C (285°F) for the oven

• RAFTUL: middle rack in a deep baking dish

•INSTRUCTIONS:

• submerge the duck legs in melted duck fat with garlic, thyme, and rosemary in a heavy-bottomed dish.

• place in the oven at a low temperature until the meat is tender and pulling away from the bone.

• remove the duck and sear it in a hot cast-iron pan, skin side down, until the skin becomes incredibly crispy and golden.

• boil the parsnips in salted water, then blend with butter and cream until perfectly smooth and velvety.

• sauté the potato rounds in a portion of the leftover duck fat until tender inside and crusty outside.

• blanch the asparagus and snap peas briefly, then finish them in the pan with the potatoes for 2 minutes.

• plate the puree as a base, add the duck as the centerpiece, and arrange the vegetables and potatoes around it.