crispy duck confit with caramelized carrots in a sweet-and-sour cumin sauce (serves 4)
8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red; parsnips,
yellow beets and Jerusalem artichokes can be substituted for some of the carrots
4 plump scallions, trimmed
2 cups fresh carrot juice
1 teaspoon cumin seeds, crushed
1 tablespoon duck fat or unsalted butter
salt and freshly ground black pepper
1 cup chicken stock
4 thighs and legs of duck confit
2 teaspoons sugar
6 tablespoons duck or chicken jus (concentrated stock), or 1 cup stock reduced to 6 tablespoons
Leaves from 2 sprigs flat-leaf parsley
½ tablespoon lemon juice.
1.
Cut carrots in two lengthwise, and cut in slices about 3/8-inch thick. You should have about 4
cups. Cut scallions in 2½ inch pieces.
2.
Heat oven to 400 degrees. Place carrot juice and cumin in a saucepan over high heat, and
reduce to ½ cup. Set aside.
3.
Heat duck fat in a 3-quart sauté pan or shallow saucepan. Add carrots and scallions, and cook
over high heat until they start to color around the edges.
4.
Season with salt and pepper. Lower heat, add ¼ cup chicken stock and stir. Cook gently, stirring
from time to time, until stock is absorbed. Add another 1/4 cup stock, and continue cooking in
this manner until all stock is absorbed and carrots are tender, about 25 minutes.
5.
While carrots cook, place an oven-proof skillet that will hold duck in a single layer over medium-
high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven,
and roast until duck is crisp and browned, 20 to 25 minutes.
6.
When carrots finish cooking, dust with sugar, increase heat, and cook until they start to
caramelize. Add 2 tablespoons duck or chicken jus, season with additional salt and pepper if
necessary, fold in parsley and lemon juice, and remove from heat.
7.
When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and
remaining duck or chicken jus, and cook briefly, stirring, until sauce is syrupy.
8.
Reheat carrot mixture, and divide among four warm dinner plates. Place a portion of confit on
carrots, baste duck with a little sauce, drizzle rest around, then serve.
back
crispy duck confit with caramelized carrots in a sweet-and-sour cumin sauce (serves 4)
8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red; parsnips,
yellow beets and Jerusalem artichokes can be substituted for some of the carrots
4 plump scallions, trimmed
2 cups fresh carrot juice
1 teaspoon cumin seeds, crushed
1 tablespoon duck fat or unsalted butter
salt and freshly ground black pepper
1 cup chicken stock
4 thighs and legs of duck confit
2 teaspoons sugar
6 tablespoons duck or chicken jus (concentrated stock), or 1 cup stock reduced to 6 tablespoons
Leaves from 2 sprigs flat-leaf parsley
½ tablespoon lemon juice.
1.
Cut carrots in two lengthwise, and cut in slices about 3/8-inch thick. You should have about 4
cups. Cut scallions in 2½ inch pieces.
2.
Heat oven to 400 degrees. Place carrot juice and cumin in a saucepan over high heat, and
reduce to ½ cup. Set aside.
3.
Heat duck fat in a 3-quart sauté pan or shallow saucepan. Add carrots and scallions, and cook
over high heat until they start to color around the edges.
4.
Season with salt and pepper. Lower heat, add ¼ cup chicken stock and stir. Cook gently, stirring
from time to time, until stock is absorbed. Add another 1/4 cup stock, and continue cooking in
this manner until all stock is absorbed and carrots are tender, about 25 minutes.
5.
While carrots cook, place an oven-proof skillet that will hold duck in a single layer over medium-
high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven,
and roast until duck is crisp and browned, 20 to 25 minutes.
6.
When carrots finish cooking, dust with sugar, increase heat, and cook until they start to
caramelize. Add 2 tablespoons duck or chicken jus, season with additional salt and pepper if
necessary, fold in parsley and lemon juice, and remove from heat.
7.
When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and
remaining duck or chicken jus, and cook briefly, stirring, until sauce is syrupy.
8.
Reheat carrot mixture, and divide among four warm dinner plates. Place a portion of confit on
carrots, baste duck with a little sauce, drizzle rest around, then serve.
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