duck leg confit with cactus figs sauce

duck leg confit with cactus figs sauce 

ingredients - info cactus figs oranges carrots shallots garlic chicken stock thyme rosemary
The sauce. Keep one cactus fig. Peel the others and roughly equal the weight of oranges. Peel two carrots, shallots and a few cloves of garlic. Put everything in the blender and blend to a purée. Bring chicken stock to the boil with sprigs of thyme and rosemary and two bay leaves. Add the fruit purée and leave to cook, covered, for about 20 minutes. Sieve the sauce. Reduce and season with pepper, salt and a good dash of Mandarine Napoleon. Thicken the sauce if required. The duck legs in confit. Fry them in a pan with some duck fat until the skin becomes crispy. Other preparations. Cut the remaining cactus fruit with the bread machine or mandolin into centimetre-thin slices. Do the same with an orange. Dust the slices with olive oil and grill them in a grill pan. Wash the figs, cut them in half crosswise. Spray with balsamic vinegar. Put them in an oven dish under a hot grill for 5 minutes. Toast shredded almonds in a dry pan.
bay leaf pepper and salt Mandarine Napoleon duck legs duck fat olive oil figs aged balsamic vinegar
Cut slices of half a centimetre out of a sweet potato. Steam them for about three minutes until half-cooked. Let them cool off for a while and then cut out circles with a ring, slightly larger than the diameter of the figs. Dust them with cumin and pepper and fry them in a little olive oil in a pan. Cut two onions into rings. Deep-fry them at 170°C. Watch the colour. When they are golden brown, it is time to take them out of the fryer. Drain on kitchen paper. On the dinner plate. A mirror of sauce topped with a leg of duck. Next to it a round of sweet potato topped with a grilled fig. Drizzle some old balsamic vinegar over the fig and sprinkle with toasted almonds. Put a heap of fried onion on the dinner plate and arrange the slices of orange and grilled prickly pear against it. Serve with potato croquettes or another potato preparation of your choice.
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duck leg confit with

cactus figs sauce

Directions
The sauce. Keep one cactus fig. Peel the others and roughly equal the weight of oranges. Peel two carrots, shallots and a few cloves of garlic. Put everything in the blender and blend to a purée. Bring chicken stock to the boil with sprigs of thyme and rosemary and two bay leaves. Add the fruit purée and leave to cook, covered, for about 20 minutes. Sieve the sauce. Reduce and season with pepper, salt and a good dash of Mandarine Napoleon. Thicken the sauce if required. The duck legs in confit. Fry them in a pan with some duck fat until the skin becomes crispy. Other preparations. Cut the remaining cactus fruit with the bread machine or mandolin into centimetre-thin slices. Do the same with an orange. Dust the slices with olive oil and grill them in a grill pan. Wash the figs, cut them in half crosswise. Spray with balsamic vinegar. Put them in an oven dish under a hot grill for 5 minutes. Toast shredded almonds in a dry pan.
Cut slices of half a centimetre out of a sweet potato. Steam them for about three minutes until half-cooked. Let them cool off for a while and then cut out circles with a ring, slightly larger than the diameter of the figs. Dust them with cumin and pepper and fry them in a little olive oil in a pan. Cut two onions into rings. Deep-fry them at 170°C. Watch the colour. When they are golden brown, it is time to take them out of the fryer. Drain on kitchen paper. On the dinner plate. A mirror of sauce topped with a leg of duck. Next to it a round of sweet potato topped with a grilled fig. Drizzle some old balsamic vinegar over the fig and sprinkle with toasted almonds. Put a heap of fried onion on the dinner plate and arrange the slices of orange and grilled prickly pear against it. Serve with potato croquettes or another potato preparation of your choice.
ingredients - info cactus figs oranges carrots shallots garlic chicken stock thyme rosemary
Ingredients
bay leaf pepper and salt Mandarine Napoleon duck legs duck fat olive oil figs aged balsamic vinegar
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion