Duck Confit & Fondant Potatoes, Kyona Cress & Blackberry
Published: 11/03/21 By: Thomas Maielle
by Frank Pontais
Ingredients for 4 portions
- Kyona Cress (2 punnets)
- Duck leg comfit (4 legs)
- Baking potato (4 medium)
- Duck stock (1 lit)
- Red wine (200ml)
- Butter (100g)
- Rapeseed oil (30ml)
- Blackberries (24 pieces)
- Purple spring onions (4 pieces)
- Fine salt (2 pinch)
- White ground pepper (1 pinch)
Method for the potato fondant
- Cut out the fondant from the potato with a round pastry cutter and season
- Put the butter and oil in a hot saucepan and seared the fondant on both sides.
- Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C.
- It should take around 30 to 40 minutes depending on the size of the potatoes.
- Once cooked, remove the potato and set aside.
Method for the duck and spring onions
- Trim the excess of fat from the duck leg comfit, score the skin and reheat in a hot oven at 220C for 20 minutes.
- Once ready, take out of the oven and use the flame of a blow torch to make a burned effect on the skin.
- Trim and steam the purple spring onions for 10 minutes.
- Once cooked, cut the onion into two sideways, ready to serve.
Method for the sauce and plate dressing
- Skim, pass and reduce the duck stock (from the potato fondant) to a demi glass.
- Reduce the wine by half separately and add to the demi glass to make the sauce.
- Reduce to the right consistency and season to taste.
- Dress the plate using the freshly pick blackberries, the potato fondant, spring onion, duck leg, sauce and Kyona Cress.
Categories: Recipes
