Canard de Trio Duck Rillette
- Canard de Trio Duck Rillette
- Duck - 5 whole
- Shallots - 3, chopped
- Garlic - 20 whole clove
- Thyme - 1 large bunch
- Rosemary - 3 sprigs
- Duck Fat - 6 quarts
- Grand Marnier Marmalade
- Orange Zest - Zest of 1 orange
- Grand Marnier - 1/2 cup
- Karo light corn syrup - 1/2 cup
- Court Bouillon
- Water - 1 gallon
- Kosher Salt - 1 handful
- White Wine - 1 cup
- Onion - 1 medium, peeled and chopped
- Bay Leaf - 1
- Thyme - 1 bunch fresh
- Parsley - 1 bunch, fresh stems
- Black peppercorns - 2 tablespoons
- Lemon - 2, thinly sliced
- Pomegranate Reduction
- Monin pomegranate syrup - 1 bottle
- Sugar - As needed to balance sweetness with sour
- Pickled Cherries
- Rice Vinegar - 1 cup
- Sugar - ½ Cup
- Tart cherries - ½ Cup
- Salt - 1 teaspoon
¼ breast and thighs from 5 duck
Heavily season thighs with salt and pepper sear until golden brown in a rondo with small amount of Oil
Add 3 chopped shallots, 20 whole garlic clove, 1 Large bunch thyme, 3 sprigs rosemary to rondo cook until aromatic.
Add 6 quarts duck fat; allow melting on stove with thighs and bringing to a light boil.
Cover with parchment paper and wrap with plastic and foil.
Set oven at 250 degrees and cook for 2 ½ to 3 hours.
Remove and cool to room temp
Remove all bones, add to food processor with ¼ cup Duck Fat, panko bread crumbs, as needed and pulse until desired texture.
Add 2 Tbsp roasted garlic, ½ cup red onion small dice, 1 medium sized Fresno pepper seeded and small diced, Salt and Black Pepper TT.
Lay out a sheet of plastic wrap and add Prosciutto overlapping eachother.
Add duck mixture and forming it as a log, wrap duck mixture with the Prosciutto then the plastic. Hang in cooler for two hours to harden.
With a sharp knife cut to desired size and sear.
Add all ingredients and together and place in cooler until needed. Spoon over seared Foie Gras
Add all ingredients and bring to a boil. When adding the torchon the liquid should be simmering.
Add to a sauce pot and slowly reduce. Do not bring to a rolling boil because the sugars will burn and syrup will become bitter. Syrup should be both sweet and acidic. Cool down and drizzle over seared and scored medium rare duck breast.
Bring vinegar and sugar to a boil and steep in cherries.