Duck Two Ways
Back Bay Grill | 65 Portland St., Portland, Maine | Chef Larry
For the Duck Confit:
6 Duck Legs
2 T Ground Juniper
1/4c. Kosher Salt
2 T Fresh Ground Black Pepper
2ea. Bay Leaves Fresh Thyme
AND Rendered Duck Fat
For the Lavender Marinated Breast:
2T Dried Lavender
2T Dried Thyme
╝ c. Red Wine Vinegar
2c. Olive Oil Kosher Salt and Fresh Ground Black Pepper
For the White Bean Sauce:
1 c. Cooked White Beans
2 c. Enriched Duck Stock
2 ea. Sliced and Blanched Leeks
2T Fresh Basil Pesto
1T Tomato Concasee
1t. Carrot Brunoise Chopped Fresh Herbs
Place the trimmed Duck Legs in a shallow oven pan,
sprinkle liberally with the kosher salt, juniper, and pepper. Lay
the bay leaves, thyme and garlic in with the legs. Allow this to
set under some pressure overnight. The next day cover the legs
with hot duck fat and cook in a 350-degree Oven for about 3 hours
until the legs are tender. Allow them to cool in the fat until
they can be worked with easily.
At this point, carefully remove all the bones and
cartilage from the legs and place between 2 flat pans, place a
gentle weight over them, and allow to set for several hours.
Remove the legs and trim the outside to make a rectangle. SautÚ
the legs in Teflon pan until crispy.
Trim the duck breasts thoroughly. In a large stainless steel bowl,
warm the vinegar slightly with the lavender and thyme. Add the
olive oil, incorporate well, and add the duck breasts. Mix well
and store in a shallow pan.
To Cook the Breast:
Start in a cold pan with just a small amount of olive oil. Place
the breast skin side down and put on a moderate heat. Allow this
to render for a minute and then turn the breast over, sear the
flesh side for a minute and then pour off all of the fat.
Turn back to the skin side and continue to render
the skin until your desired doneness. Remove from the pan and
allow to rest for 5-6 minutes. Slice on an angle about ╝ inch
In a small saucepan warm the stock and add all of the ingredients
and season to your liking. Season and spoon the sauce around the
Serve and enjoy.