FRIED DUCK CONFIT WITH BLUEBERRY SAUCE

FRIED DUCK CONFIT WITH BLUEBERRY SAUCE image

Categories Duck

Yield 6

Number Of Ingredients 47

Previous Next

Ingredients

4 legs Duck Confit, cooled, recipe follows
1/2 cup all-purpose flour
1/2 teaspoon Essence, recipe follows
2 eggs, beaten
1 tablespoon milk
1 1/2 cups superfine bread crumbs*
1/3 cup red wine vinegar
1/2 cup port wine
1/2 cup sugar
2 tablespoons minced shallots
1 teaspoon minced garlic
2 sprigs fresh thyme
1 bay leaf
1/2 cup Rich Duck Reduction, recipe follows
2 cups blueberries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons cold butter, cut into pieces
Vegetable oil, for frying
duck
4 legs Duck Confit, cooled, recipe follows
1/2 cup all-purpose flour
1/2 teaspoon Essence, recipe follows
2 eggs, beaten
1 tablespoon milk
1 1/2 cups superfine bread crumbs*
1/3 cup red wine vinegar
1/2 cup port wine
1/2 cup sugar
2 tablespoons minced shallots
1 teaspoon minced garlic
2 sprigs fresh thyme
1 bay leaf
1/2 cup Rich Duck Reduction, recipe follows
2 cups blueberries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons cold butter, cut into pieces
Vegetable oil, for frying
Rich Duck Reduction:
6 cups Duck Stock, recipe follows
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours.
Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.

Steps:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

*** Explore more FRIED DUCK CONFIT WITH BLUEBERRY SAUCE Recipes »

Comment
Leave a comment

Shuliman khan

k.s@yahoo.com

This recipe is a great way to use up leftover duck.

Alla Alla

alla65@hotmail.fr

I can't wait to try this recipe. It looks so easy to make.

Matovu Farooq

matovu-f11@aol.com

I'm sure this recipe will be a hit with my family.

Hamid Ali

hamid_ali@yahoo.com

I'm going to make this recipe for my next dinner party.

Zee la ujinga Kingkelia

z@hotmail.co.uk

This recipe looks delicious.

Shin

shin0@hotmail.com

I can't wait to try this recipe.

Lanchy Omra

lanchy-o77@aol.com

This recipe is a keeper!

sosina addis

addis_sosina10@gmail.com

I'm glad I found this recipe. It's a great way to cook duck confit.

Emmy123 EMMY FX

e@yahoo.com

I would definitely make this dish again.

Dhoni Barbie

d_barbie@yahoo.com

Overall, I thought this was a good recipe. The duck was cooked well and the blueberry sauce was tasty.

Tenopho

tenopho58@yahoo.com

I found this recipe to be a bit bland. I think it needs more seasoning.

Mozamel Hayat

h.mozamel@gmail.com

The blueberry sauce was a bit too sweet for my taste.

Gabrielle Gamer Goddess

g@aol.com

I'm not sure what went wrong, but my duck confit turned out dry and tough. I think I might have overcooked it.

Rebecca Burton

br23@gmail.com

I made this dish for a dinner party and it was a huge hit. Everyone loved it.

Md Rayhan Chowdhury

chowdhury_m24@yahoo.com

This dish is definitely a special occasion meal. It's a bit time-consuming to make, but it's worth it.

Charlotte Turner

c.t@gmail.com

I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did. The duck was cooked perfectly and the blueberry sauce was delicious.