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Recipes - Duck Confit with brussel sproutsmustard sauce and parsnip puree

Recipe Name

Duck Confit with brussel sprouts,mustard sauce and parsnip puree

Submitted by

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Recipe Description

Duck Confit means you cook the duck in its

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	600	Cook Time (minutes)	220	Ready In (minutes)	820

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Ingredients
Amt.	Measure	Ingredient



10	pounds, raw	duck
36	sprout	Brussels sprouts
3 1/2	tablespoons chopped	shallots
2	tablespoons	thyme, dry, ground
2 1/2	cups	Chicken broths
5	tablespoons	Dry Mustard
3/4	cups fluid (yields 2 cups whipped)	cream
7	cups, slices	Parsnips-shredded/grated
12	tablespoons	unsalted butter, cold
8	tablespoons	salt
4	tablespoons	black pepper
4	tablespoons chopped	Chives (more minced than chopped)
5	cups	fats, animal

Steps

Sequence	Step

1	First you season the duck with salt pepper thyme parsley and bay leafs. when you season you have to put the duck back into the fridge over night. before you cook in the duck fat you have to wash off all the seasoning under cool running water. you pat dry it and you heat up the duck fat and you add the duck inside, you have to make sure that all the duck legs are covered completely in the fat. make sure the fat doesn''t heat up past 115^F. when the meat is coming off the bone you have to pull it out and cool it with the fat in the fridge. blanch off the brussel sprouts and chill them. at the same time add the dijon mustard and the creme fraiche and sweat out the shallots ad chicken stock and thyme and let the sauce reduce and add the brussel sprots to the sauce. you take out the duck scoop a little duck fat into a pan and brown the skin. cut the parsnips into squares and roast them till soft. put them in blender and add chicken stock and butter and puree, season with salt.

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