Shredded Duck Confit with Blackberry Prune Puree& Mint Lime Creme on Brioche

(from Lucianolinda’s recipe box)

Source: Jack Keller

Serves 4 people

Categories: Game Meat- Duck

Ingredients

  • 10 duck legs
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 3 bay leaves, crushed
  • 3-4 garlic cloves, minced
  • 2 pints fresh blackberries (or frozen)
  • 6 prunes
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 4 oz. crème fraiche
  • 3-4 mint leaves
  • 3 Tbsp. whole milk
  • 1 lime

Directions

  1. After mixing l first four ingredients (not including duck), place duck legs flesh side up on a sheet pan and rub salt/ sugar/ bay leaf/ garlic cure onto each leg, evenly distributing it.
  2. Wrap legs in plastic wrap, place another pan on top, and weight ( to press cure into meat) and refrigerate 24 hours.
  3. After curing, rinse all cure off duck legs and completely dry each leg. Place duck in a large pot of melted duck fat so they are completely submerged; cover with lid and place in a 325 degree oven for 3-4 hours, until the meat is tender and comes off the bone with ease.

  4. Blackberry Prune puree: In a small saucepan, combine fruit, cover and slowly cook until everything becomes soft and broken down, roughly 5-7 minutes; blend until smooth and season to taste. Note: this should be savory and not overly sweet as the acid will help cut through the richness of the duck.

  5. Mint Lime Crème: In a small saucepan, warm milk; add mint leaves and allow them to steep in the milk for a few minutes (don’t let the mint become brown). After milk has cooled, add a small amount to 4 oz. of crème fraiche and whip with a whisk. Add lime juice to taste and kosher salt if needed. Refrigerate until needed.

  6. presentation: Spread Duck Confit over brioche, spoon on a dollop of mint lime crème, top with blackberry prune puree and serve.

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