Duck risone and Duck Confit Recipe

Duck risone Recipe

Step by step tutorial for you all to make it on your own.

Ingredients for 8 people:

500g risone

6 confined duck thighs / drumsticks and shredded meat (reserve the bones)

3 tablespoons chopped chourizo

6 tablespoons of toasted laminated almonds

3 tablespoons chopped parsley

5 tablespoons of grated Parmesan cheese

50g butter, 4 fresh figs

500ml duck broth

1 leek cut into thin strips mixed with 1 tablespoon cornstarch

2 onions cut in half moon and finely sliced

1l sunflower oil

Duck broth:

1 onion, 1 carrot, 1 celery stalk, 1 head of garlic, 5 sprigs fresh thyme

100g chopped bacon

3 tablespoons wheat flour

3 tablespoons butter

125ml red wine

1 liter water

salt and pepper

Procedures to prepare it:

Prepare the sauce: sauté the vegetables, bacon and thyme for 5 minutes. Add the flour and stir. Put the wine, stir and add the water and the bones of the duck. Add salt and pepper. Cover and leave on medium heat for 20 min. Strain and reserve. Prepare the onion and leek: Place the onion in a pan and cover with oil. Turn on the heat and keep stirring until the onion is golden. Remove with skimmer, drain through a sieve and then place on the paper towel. Reserve. In the same oil (hot) place the leek already prepared with cornstarch and fry stirring constantly until it is crispy (about 3 minutes). Remove, drain in a sieve and place on the paper towel. Reserve.

Cook the risone 2 minutes less than the packaging time. Drain, but reserve the cooking water. Reserve. Wash, dry with a paper towel and cut the figs in 4. Place them in a hot frying pan (with nothing) and caramelize. Reserve. In a pan with a drizzle of olive oil, sauté the chorizo ​​quickly, add the shredded meat of the duck, the risone and stir well. Add the strained broth and stir. Add almonds, parmesan cheese and parsley. Stir well. If necessary to be very wet, add a ladle of the pasta cooking water. Hit the salt and pepper. Serve with the onion and figs around and the leek crips on top.

Duck Confit! Very different and special recipe for preparing duck thighs / drumsticks that can be used in various preparations.Step by step tutorial for you all to make it on your own.

Ingredients for 6 people:

6 duck thighs / drumsticks

2kg duck fat

1 cup of oil

1 large plastic bag

Marinade:

90g salt

90g brown sugar

zest) of 1 orange

1 star anise

1 carnation

5 dried pink peppers

Cognac 100ml

Procedures to prepare it:

Heat the duck fat over low heat in a large saucepan to melt it. When it has melted, remove the pieces of skin that rise to the surface and discard. Cover and reserve the liquid fat. Mix the marinade ingredients and mix well. Place the duck thighs / drumsticks in the plastic bag and sprinkle with all the marinade. Close the plastic bag tightly, stir the marinade to reach all parts of the duck. Place the bag on a baking sheet and take the refrigerator for at least 12 hours and ideally 24 hours. During this time, stir the marinade bag from time to time to get a good grip on all parts of the duck.

The next day, remove the duck from the plastic bag. Place 1 cup of oil in a bowl and clean the healing of the thighs / drumsticks by removing the marinade. Place the already cleaned thighs / drumsticks on a baking sheet and cover with liquid duck fat (if necessary, heat quickly so that it becomes liquid again). The thighs / thighs should be completely submerged in the fat. If not, top up with oil until completely covered. Bake in a preheated oven at 120C (low) for 3 hours. After this time, drain the duck from the fat and it will be ready for various preparations or to eat like this out of the oven. If you want it more golden, bake for 10 to 15 minutes after removing the fat. If you are going to shred the meat (as in the recipe I will make next), keep the bones to make the broth.