Confit Duck Leg Bonbons with Carrot Puree and Asparagus
These confit duck leg bonbons may look all sorts of fancy but they are deceptively simple to make and form the centrepiece of a fantastic and spectacular main course!
Servings 2 Servings
Calories 1995kcal
Ingredients
For the Confit Duck Leg:
- 2 Duck Legs
- 500 g Duck or Goose Fat 17oz (or enough to completely cover your duck legs)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coarse Sea Salt
- 2 Sprigs Rosemary
For the Bonbons:
- 75 g Breadcrumbs ½ Cup
- 2 tablespoon Flour
- 1 Large Egg (beaten)
- 1 Large Carrot 300g
- 50 g Butter 3 tablespoon + 1 Tsp
- 1 teaspoon Ground Cumin
- 100 ml Cream ⅓ Cup + 2 Tbsp
- 1 Orange
- Oil for frying
Instructions
For the Confit Duck Leg:
- Take your duck legs and rub them with the salt and cumin seeds, and allow them to marinate overnight.
- Wipe the cumin and salt off the duck.
- Cover with the duck fat, ensuring the legs are completely covered and add the rosemary.
- Place in the oven at 150°C or 300°F and cook for 2½ hours.
- Remove from the oven and allow to cool completely.
For The Duck Bonbon Meal:
- Remove the duck legs from the fat (reserve the fat for later recipes) and shred.
- Using wet hands, form the duck confit into balls and refrigerate for 30 minutes.
- Remove the top 35mm from the carrots and finely slice the main body into 3mm (⅛") coins.
- Add 35g (2 tablespoons) of butter to a pan and add in the carrot coins, a good pinch of salt and cumin, cook for 5 minutes.
- Zest your orange.
- After 5 minutes, add in the cream and orange zest, season with salt and cook for a further 20 minutes.
- Place the carrots in a blender and blitz to a smooth puree, passing through a fine mesh sieve when blended.
10 minutes before you are ready to serve:
- Add the remaining 15g of butter with 50ml of water to a pan and throw in the carrot tops, and add a lid.
- Heat your oil to 170°C or 340°F.
- Remove your duck balls from the fridge and roll first in flour, then the beaten egg and finally into the breadcrumbs.
- Cut off the rind from the orange and cut it into segments.
- Squeeze out the juice from the remainder of the orange into the carrot puree and reheat.
- Just before you fry off the duck bonbons, add the asparagus to the carrot tops, return the lid and cook for 4½ minutes.
- Fry off your duck bonbons for 4-5 minutes until golden.
- Whilst the bonbons are cooking blow torch or grill the orange segments to caramlise.
Notes
You can prepare the duck bonbons and carrot puree well in advance making this dish a great dinner party date night recipe!
Nutrition
Serving: 1 | Calories: 1995kcal | Carbohydrates: 57g | Protein: 108g | Fat: 147g | Saturated Fat: 58g | Polyunsaturated Fat: 78g | Trans Fat: 2g | Cholesterol: 610mg | Sodium: 4394mg | Fiber: 9g | Sugar: 15g
