Duck Confit

(FOX Providence) - We're cooking Duck Confit in the kitchen with Chef Ben Perodeau from Red Stripe.

Ingredients:

2 cs Duck legs
Parsley stems
6 Lemongrass stalks
1 white onions
Garlic
1 qt lemon juice
1 pt pesto
1 bunch fresh thyme
1 cp herbs de provence
1 qt canola oil
1 cp ground cumin
1 Diced Spanish onion
1 Diced celery
1 Diced carrot
Salt
Haberero tabasco Tb 1
Reserved duck fat - At least 3 gal. Use canola if necessary.

Lingonberry Chutney:
1 pt Lingonberry Preserve
2 oz Shallot, Brunoise
1 Tbsp Red Wine Vinegar
1 Tbsp Chervil, chopped
1 Tsp Lemon Zest
TT Blk Pepper

Steps:
Cure duck legs in robot couped mix of parsley stems, lemongrass, onion, garlic, lemon juice, pesto, fresh thyme, herbs provence, and enough canola oil to be able to achieve smooth processing.

Over each layer of raw duck leg apply generous covering of salt (kosher), suger in raw, cumin seed, and curing mixture. Cover & apply direct weight to the top of duck. Let cure for 2 days.

Scrape off cure, place duck in roasting pans, submerge in duck fat, cover with foil, & roast at 300 degrees for 2.5 hours or until fully cooked. (Easily able to break apart) Sweat onion, celery, carrot.

Add pulled and deboned/decartiledged duck meat and saute with enough fat to ensure roulades hold together.

Role the mix in aluminum foil that so that finished roulade is one foot long and 1.5 inches around.

*** 3rd Annual Savor Providence Saturday August 28th from 11am - 3pm.  Savor Providence, 3rd annual fundraiser to benefit Trinity Rep. A twist on the usual tasting event, Savor Providence is a self-guided culinary walking tour that showcases over 25 of the city’s best restaurants. It’s a fun, community event that showcases Providence’s red hot dining scene – and this year, thy’re making the event more exciting than ever! ***

Read more about Savor Providence >>

Restaurant Information:
465 Angell Street
Providence, RI 02906
(401) 437-6950

91 Point Judith Road
Narragansett, RI 02882
(401) 792-3200