Grilled Veal Suieetbreads And Crispy Duck Confit Onwilted Arugula Recipe
Ingredients
| Crispy Duck Confit | ||
| Kosher salt | 12 Tablespoon, divided | |
| 2 duck legs | ||
| Sugar | 1 Tablespoon | |
| Ginger root | 1 Tablespoon, grated | |
| Cracked pepper | 1 Teaspoon | |
| Garlic | 5 Clove (5gm) | |
| Rosemary sprig | 3 | |
| Thyme sprig | 3 | |
| Duck fat | 1/2 Cup (16 tbs) | |
| Goat Cheese Fondue | ||
| Shallots | 2 Tablespoon, chopped | |
| White wine | 1 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1/2 cup mild goat cheese | ||
| Basil | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup spinach puree | ||
| Thyme | 1 1/2 Teaspoon, chopped | |
| 3 whole shallots, roasted | ||
| Sherry vinegar | 4 Tablespoon | |
| Truffle oil | 2 Tablespoon | |
| Arugula | 6 Ounce | |
| 1 lb. veal sweetbreads | ||
| Veal stock | ||
| Rosemary | 1 Tablespoon, chopped | |
Directions
For Crispy Duck Confit, sprinkle 6 tablespoons salt onto duck legs; cover tightly.
Place in flat dish; add weight.
Refrigerate overnight.
Combine remaining salt, sugar, gingerroot, pepper, garlic, rosemary and thyme; add to duck.
Cover tightly; refrigerate 1 2 hours.
Turn; refrigerate 12 hours longer.
Heat oven to 225 degrees F.
Place duck in medium roasting pan; cover with duck fat.
Bake 6 hours or until meat falls off the bone.
Cut duck into small pieces; reserve duck fat.
Just before serving, cook duck in duck fat until crispy.
For Goat Cheese Fondue, combine shallots and wine in small saucepan; cook over high heat until liquid is almost completely reduced.
Add cream; reduce to half.
Stir in cheese; mix well.
Add basil and spinach puree.
Season with salt and pepper.
Stir in thyme; keep warm.
Roast shallots in 400 degree F.
oven until very soft, about 30 minutes.
Chop; mix with vinegar and season with salt.
Slowly whisk in oil to form dressing.
Keep warm.
Toss with arugula.
Blanch sweetbreads in veal stock for 2 minutes; let cool in stock.
Slice sweetbreads; toss with rosemary and salt.
Heat grill pan; oil well.
Cook sweetbreads about 1 1/2 minutes per side, do not overcook.
Divide wilted arugula on individual serving plates.
Place 3 slices sweetbreads on arugula.
Garnish with Crispy Duck Confit and Goat Cheese Fondue.
Place in flat dish; add weight.
Refrigerate overnight.
Combine remaining salt, sugar, gingerroot, pepper, garlic, rosemary and thyme; add to duck.
Cover tightly; refrigerate 1 2 hours.
Turn; refrigerate 12 hours longer.
Heat oven to 225 degrees F.
Place duck in medium roasting pan; cover with duck fat.
Bake 6 hours or until meat falls off the bone.
Cut duck into small pieces; reserve duck fat.
Just before serving, cook duck in duck fat until crispy.
For Goat Cheese Fondue, combine shallots and wine in small saucepan; cook over high heat until liquid is almost completely reduced.
Add cream; reduce to half.
Stir in cheese; mix well.
Add basil and spinach puree.
Season with salt and pepper.
Stir in thyme; keep warm.
Roast shallots in 400 degree F.
oven until very soft, about 30 minutes.
Chop; mix with vinegar and season with salt.
Slowly whisk in oil to form dressing.
Keep warm.
Toss with arugula.
Blanch sweetbreads in veal stock for 2 minutes; let cool in stock.
Slice sweetbreads; toss with rosemary and salt.
Heat grill pan; oil well.
Cook sweetbreads about 1 1/2 minutes per side, do not overcook.
Divide wilted arugula on individual serving plates.
Place 3 slices sweetbreads on arugula.
Garnish with Crispy Duck Confit and Goat Cheese Fondue.
Chef
