Duck Confit with Sauce Verte and Brussels Sprout and Apple Salad
Recipe by Gary Donlick, Executive Chef, Bistro Niko
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
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Yield: 2 to 4 servings
1 5 1/2 pound whole duck 4 tablespoons kosher salt 6 cloves garlic, minced 8 sprigs thyme 4 bay leaves 2 star anise, crushed 6–8 cups rendered duck fat Sauce Verte (recipe included) Brussels Sprout and Apple Salad (recipe included) To butcher duck, cut in half and remove backbone. Trim excess fat from neck and leg areas. Render fat by placing in small saucepot with 1/4 cup water. Bring to a simmer and cook on low heat for several hours until fat is rendered. Strain and refrigerate until ready to use. To cure duck, place duck flesh side up in baking dish and rub salt onto duck until evenly seasoned. Add garlic, thyme sprigs, bay leaves, and star anise. Cover with plastic wrap and refrigerate for 24 hours. Heat oven to 350 degrees. Rinse duck under cold water, dry with paper towels and place in baking dish just large enough to hold it, flesh side down. Heat duck fat until hot and pour over duck to cover. Place lid or foil over baking dish and cook in oven for 3 hours. Allow to cool. To sauté duck, heat a large nonstick sauté pan over medium-high heat. Carefully add duck, skin side down, and sauté for 4 to 6 minutes until skin crisps golden brown. Remove from pan and place skin side up in baking dish. Place in 350-degree oven for 15 minutes to heat through. Serve with the Sauce Verte and Brussels Sprout and Apple Salad. Sauce Verte 1/2 cup parsley 1 cup watercress 1 cup spinach 1/4 cup tarragon 1/4 cup minced chives 1 lemon, juiced 2 cloves garlic, minced 4 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups mayonnaise 1 cup crème fraîche Blanch parsley, watercress, and spinach in boiling water until wilted. Shock in ice water. Drain and squeeze excess water out. Place in blender with tarragon, chives, lemon juice, garlic, and olive oil. Add salt and black pepper and purée until smooth. Remove and place in mixing bowl with mayonnaise and crème frâiche. Mix well. Serve sauce on the side or on the plate for the duck. |
Brussel Sprout and Apple Salad
1 tablespoon canola oil 4 cups thinly sliced Brussels sprouts salt and pepper to taste 2 Braeburn apples, peeled, cored and julienned 1 cup frisée 1/4 cup Citrus Dijon Vinaigrette (recipe included) Place canola oil in a large sauté pan over medium-high heat and add Brussels sprouts. Season with salt and pepper. Stir often and cook for about 10 minutes until caramelized. Remove from pan and place in mixing bowl. Allow to cool to room temperature. Add apples and frisée, and toss with Citrus Dijon Vinaigrette. Citrus Dijon Vinaigrette 1 lemon, juiced 1 orange, juiced 1/2 orange, zested with micro plane food rasp 1/2 lemon, zested with micro plane food rasp 2 teaspoons Dijon-style mustard 2 tablespoons apple cider vinegar 1/4 teaspoon salt 1/4 cup extra virgin olive oil In a mixing bowl, add all ingredients except extra virgin olive oil. With a whisk, mix until combined. While mixing, drizzle oil in a steady stream. Flavors pairing suggestion: Schramsberg Blanc de Noirs, 2012 |
BISTRO NIKO
3344 Peachtree Road
404/261-6456
buckheadrestaurants.com/bistro-niko
3344 Peachtree Road
404/261-6456
buckheadrestaurants.com/bistro-niko