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Asian Duck Confit With Goat Cheese And Braised Red Onion Tart

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Muscovy duck legs
  Chinese Marinade
1/2 cup 164g / 5.8ozMaple syrup
1   Celery stalk - diced
1   Carrot - diced (medium)
1   Spanish onion - diced (medium)
1 tablespoon 15mlMinced fresh ginger
6   Garlic cloves - (to 7) - minced
2 tablespoons 30mlSalt
1/4 cup 36g / 1.3ozChopped coriander
1 teaspoon 5mlCrushed black peppercorns
1 tablespoon 15mlDry sherry or Marsala
1 tablespoon 15mlSesame oil
4 tablespoons 60mlSoy sauce
  Goat Cheese & Braised Onion Tart
2 tablespoons 30mlOlive oil
3   Red onions - sliced thin rounds
1 tablespoon 15mlRed vinegar
1 cup 237mlRed wine
1/2 tablespoon 7.5mlSugar
  Salt - to taste
1/2 lb 227g / 8ozPuff pastry
4 oz 113gGoat cheese - sliced
4   Tomatoes - peeled, seeded
6   Olives - (to 8) - pitted, chopped
1/2 teaspoon 2.5mlParmesan cheese

Recipe Instructions

Combine all marinade ingredients in a bowl. Add duck legs and marinate for 3 days. Remove legs from marinade and place in a heavy cast-iron skillet. Cover with duck fat or vegetable oil. Place in a slow 235 degree oven for 4 hours. Cool legs. Shred meat off of 2 legs and trim excess fat from the other 2 legs.

Goat Cheese And Braised Red Onion Tart: Heat oil in a cast-iron skillet and saute the red onions until translucent. Stir in vinegar, red wine, sugar and salt. Place skillet in 375 degree oven for 1/2 hour. Cool. (Can be done 1 day ahead).

Roll out puff pastry and cut out an 8-inch circle. Place on a pizza pan. Spread pastry with the braised onion mixture and top with goat cheese slices, tomatoes and olives. Sprinkle with Parmesan cheese. Place duck legs and shredded meat on top. Serve.

Source:
"CHEF DU JOUR - (Show # DJ-9173) - from the TV FOOD NETWORK"

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