 | Duck ConfitChef Aaron Fish of Eat Good Group | Post Falls, ID |
My dish is a duck confit with tamarind–yuzu butterscotch served with yam purée, crushed hazelnuts, orange fennel salad, and herbs. My inspiration really came from trying to use The Perfect Purée in a different way than I normally would. By making a butterscotch with it, I felt like it was a fun, innovative approach to an already great product. I wanted to showcase fun fall flavors that meld with comfort food as it’s getting chilly here in the Pacific Northwest.
Ingredients for Tamarind-Yuzu Butterscotch:
• ½ cup unsalted butter
• 1 cup brown sugar
• 1 cup heavy cream
• 1 tablespoon kosher salt
• 1 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1½ tbsp. The Perfect Purée Tamarind Puree, thawed
Ingredients for Duck Confit:
• 5 lbs. duck hind quarters
• 2 lbs. duck fat
• equal parts kosher salt and sugar, for curing
Ingredients for Yam Puree:
• 2 lbs. yams, roasted whole and peeled
• 8 oz. unsalted butter
• 1 tbsp. kosher salt
Ingredients for Fennel-Orange Salad:
• 1 fennel bulb, shaved thin
• 2 oranges, segmented
• 1 tbsp. aged Sherry Vinegar
To Assemble and Serve:
Crushed hazelnuts
Assorted herbs (such as chervil or parsley)
Method for Tamarind-Yuzu Butterscotch:
In a saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, and salt. Bring to a boil and cook for 4 to 5 minutes, stirring occasionally. Remove from heat and whisk in The Perfect Purée Yuzu Luxe Sour Purée and The Perfect Purée Tamarind Purée until fully emulsified. Keep warm for service or refrigerate and rewarm gently before plating.
Method for Duck Confit:
Rub duck hind quarters generously with equal parts salt and sugar. Arrange on sheet pans and refrigerate overnight, uncovered, to cure. Rinse off the cure and pat dry thoroughly. Arrange duck in a hotel pan, cover completely with duck fat, and seal tightly with foil. Bake at 300°F (150°C) for 3 to 4 hours, or until the duck is tender and falling apart. Cool completely in the fat and refrigerate overnight.
Method for Yam Puree:
Roast yams whole until tender. Peel and transfer to a food processor with butter and salt. Purée until smooth and creamy. Keep warm or reheat gently before serving.
Method for Fennel-Orange Salad:
In a bowl, combine shaved fennel, orange segments, and Sherry Vinegar. Toss gently to coat. Prepare just before serving.
To Assemble and Serve:
Remove duck confit from fat, sear skin-side down in a hot pan until crisp, and finish in the oven if needed. Spoon Yam Puree onto each plate and top with the duck confit. Drizzle Tamarind-Yuzu Butterscotch over the duck. Garnish with Fennel-Orange Salad, crushed hazelnuts, and herbs. Serve immediately.