Duck
Confit and Wild Mushroom Ragout
By Chef
Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA
Ingredients:
4 Duck Legs
1/2 cup Thyme (whole sprigs)
1 cup Salt
1 cup Sugar
Procedure:
Combine all ingredients and refrigerate overnight
to marinate. When finished marinating, place in a
deep pan, cover completely in rendered duck fat and
cook for 3 hours in a 200°F oven.
Mushroom
Ragout Ingredients:
1/2 cup Shiitake Mushrooms (sliced)
1/2 cup Crimini Mushrooms (sliced)
1/2 cup Oyster Mushrooms (pulled)
1 tbls. Shallot (diced)
1 tbls. Thyme (chopped)
1 tbls.Garlic (chopped)
1/4 cup Canola Oil
TT Butter
TT Salt and Pepper
Procedure:
Sear the mushrooms separately in oil. Combine mushrooms
and add shallots, thyme, garlic and butter then saute.
Season with salt and pepper.
Plum
Compote Ingredients:
2 cups Plums (pitted)
1/4 cup Red Onion (chopped)
2 tbls. Sugar
2 tbls. Brown Sugar
1 tbls. Thyme (chopped)
1 tbls. Rosemary (chopped)
TT Salt and Pepper
Procedure:
Combine all ingredients in a heavy bottomed pot and
stew on low heat for two hours, then run through a
food mill. Adjust to taste with salt, pepper and sugar.
Tarragon
Coulis Ingredients:
1/2 cup Tarragon Leaves
1/2 cup Chervil leaves
2 tbls. Canola Oil
2 tbls. Heavy Cream
1 tbls. Butter
TT Salt and Pepper
Procedure:
Blanch and puree the herbs in a blender. Add all other
ingredients and blend until combined.
Assembly:
Portion the wild mushroom ragout in the center of
the plate. Place the confit leg on top. Finish with
the coulis around the ragout and the plum compote
on top.
Other
Great Chef Recipes:
Braised
Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce
Cracker
Bread
Crimson
Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a
Cucumber Vinigrette
Duck
Confit and Wild Mushroom Ragout
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil
Red
Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig
Bread
Seared
Foie gras with Vanilla Brioche, Granny Smith Apple
Slaw
Seared
Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly
Other
Related Links:
Mirepoix
Restaurant
Chateau
Felice
