Monday, December 23, 2013

Duck leg with smoked Risotto

Christmas is coming and I want to do something different for the festive season. Duck goes well in the Christmas season, but I am bored of the traditional Duck in Orange sauce. So I am preparing today a slow cooked duck leg, and as it is cooked in its own fat it is called confit. The cooking process takes 3 to 4 hours, one has to be patient, but the result is absolutely delicious.

With the duck leg I prepare a risotto. I have mushrooms in it and instead of a light chicken stock I make a brown chicken stock. For that I roast the bones in the oven till they are nice and dark brow.....remember, only dark brown as if the bones burn the stock will be bitter.

As for the smoke..... I am "cheating" a bit, I am taking one of my fancy powders from the Molecular Cuisine, the smoke powder. If you use smoke powder get a top quality one. I use the products of a company called Sosa. They specialize in all sorts of flavors and products used in the Molecular Cuisine but can of course be used as well in normal cuisine. We don't actually do Molecular here, I call it more progressive Cuisine as we use the aids which can give you amazing flavor combinations, without actually being Molecular.

The risotto is prepared exactly the same way like a normal risotto, but with the brown chicken stock it gives it more the look of being smoked.

Then of course we are using some lovely green vegetables to make the dish perfect in looks and taste

Just for a garnish OI made a little beetroot chip, just looks very nice

4 Ea Duck leg

160 G (6 oz) Arborio Rice
560 Ml  (0.55 quart) Chicken Stock
50 G (2 oz) Parmesan
3 g Smoke Powder
120 G (4 oz) Asparagus, green
100 G (3.5 oz) Mushrooms
80 G (2.5 oz) Mange Tout
40 (1.5 oz) Ml Fresh Cream
50 G (2 oz) Onions

Confit the duck leg in duck fat in the oven for 3 hours at 135 C
Chop onions finely, fry in olive oil without color
Add the risotto, fry a little
Add chicken stock and smoke powder
Be careful that you don't add too much powder
Add the cream, mushrooms and Parmesan at the end

Saute the vegetables

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