Liberty
Duck Confit Crepinette with Caramalized Shallot Fondue,
Shitake Mushrooms, and Blueberry Blood Orange Compote
By Executive Chef Sang
Yoon,
Michael's, Santa Monica, California
Serves:
4
Crepes Ingredients:
1/2 cup All Purpose Flour
2 Whole Eggs
3/4 cup Whole Milk
2 oz. Clarified Butter
1 tspn. Fresh Garlic (chopped)
Pinch of Fresh Thyme (chopped)
Sea Salt and freshly ground White Pepper
Procedure:
Mix all ingredients excepe butter in a mixing bowl with
wire whisk until smooth. Add butter gradually while whisking.
Batter should be smooth and runny. If the batter is too
thick, it can be thinned by adding more milk. Heat 8 inch
nonstick or crepe pan over high heat and gently spoon
a think layer of batter into pan until edges begin to
brown. Flip crepe over and brown on other side for about
20 seconds.
Shallot
Fondue Ingredients:
4 large Shallots (sliced)
1 oz. Clarified Butter
1/2 tsp. Sugar
1 1/2 oz. Grated Parmesan Cheese
3 tbls. Heavy Cream
Procedure:
Heat a sauté pan over low heat and add shallots,
butter and sugar and cook slowly until shallots are caramelized.
Remove from pan and in a food processor with metal blade,
add shallots, parmesan, cream and pulse until a smooth
paste is formed.
Duck
Confit Ingredients:
2 fresh Duck Legs
6 oz. Clarified rendered duck fat
1 Carrot (chopped course)
1 stalk Celery (chopped course)
1/2 Brown Onion (chopped course)
Procedure:
Sear duck legs in sauté pan skin side down until
browned and crispy to render fat. Combine chopped vegetables,
seared duck legs and duck fat in oven proof sauce pot
with lid or foil to cover and place in 300 degree oven
for 2 hours. Remove duck legs and cool. Pull all skin
and meat from the legs and discard bones.
Blueberry
Blood Orange Compote Ingredients:
1/2 cup Blood Orange Juice
1/2 basket of fresh Blueberries
1 tspn. Lemon Juice
3 tbls. Chicken Stock
2 tbls. Whole Butter
Procedure:
Bring orange juice to a simmer and add blueberries. Continue
to cook until liquid is reduced by two thirds and blueberries
are very soft. Add chicken stock, lemon juice and finish
with whole butter.
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