Recipe courtesy of Chef Jamie Harling from Rouge Restaurant.
Photo by Ingrid Kuenzel
190 g salt
90 g sugar
1 bay leaf, 1 tsp black peppercorns, 3 sprigs thyme
4 L water
- Place ingredients in a container and stir until salt and sugar dissolves, add duck breasts and leave 30 minutes.
- Season breasts with salt and pepper and place in cast iron pan skin side down over very low heat, for about 30 minutes.
- Strain off fat as duck cooks and reserve for other uses.
- When fat is rendered and skin is crispy, flip duck breasts and place in 425º F oven for 2 minutes, take out and let rest in warm place for 10-15 minutes. Slice thinly and serve.
- Place 2 cups salt, 1 cup sugar, 2 bay leaves, 1 tsp peppercorns, 1 Tbs thyme in food processor and pulse, cover duck legs with mixture and place in refrigerator over night.
- Rinse duck legs under cold running water, dry and place in pot with 2 cups duck fat to cover, place in 250º F oven for 4 hours, or until meat easily pulls away from bone. Let rest and pull meat off bone.
- Place 4 cups pitted plums in pot with 1 cup (240 mL), 1 cup (240 mL) red wine vinegar, 1 cup sugar and a sachet of 1 cinnamon stick, 2 star anise, 3 sprigs thyme and 1 bay leaf. Bring to a simmer and cook over low heat for 30 minutes, remove sachet, let cool and blend until smooth. Fold in 2 Tbs grainy mustard.
- Top and tail green beans, bring a pot of salted water to a boil and blanch until tender. Refresh in ice water
- Warm plates in oven, warm duck confit and green beans in pan with a little bit of butter. Slice duck breast as thin as possible. Place plum mostarda on plates, add green beans and duck confit, place duck over top and garnish with scallions.