Grilled Veal Suieetbreads And Crispy Duck Confit Onwilted Arugula
|Kosher salt||12 Tablespoon, divided|
|Grated ginger root||1 Tablespoon|
|Cracked pepper||1 Teaspoon|
|Garlic||5 Clove (25 gm)|
|Duck fat||1⁄2 Cup (8 tbs)|
|Chopped shallots||2 Tablespoon (For Goat Cheese Fondue)|
|White wine||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Mild goat cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Spinach puree||1⁄4 Cup (4 tbs)|
|Chopped thyme||1 1⁄2 Teaspoon|
|Whole shallot||3 , roasted|
|Sherry vinegar||4 Tablespoon|
|Truffle oil||2 Tablespoon|
|Veal sweetbread||1 Pound|
|Veal stock||1 Cup (16 tbs)|
|Chopped fresh rosemary||1 Tablespoon|
For Crispy Duck Confit, sprinkle 6 tablespoons salt onto duck legs; cover tightly.
Place in flat dish; add weight.
Combine remaining salt, sugar, gingerroot, pepper, garlic, rosemary and thyme; add to duck.
Cover tightly; refrigerate 1 2 hours.
Turn; refrigerate 12 hours longer.
Heat oven to 225 degrees F.
Place duck in medium roasting pan; cover with duck fat.
Bake 6 hours or until meat falls off the bone.
Cut duck into small pieces; reserve duck fat.
Just before serving, cook duck in duck fat until crispy.
For Goat Cheese Fondue, combine shallots and wine in small saucepan; cook over high heat until liquid is almost completely reduced.
Add cream; reduce to half.
Stir in cheese; mix well.
Add basil and spinach puree.
Season with salt and pepper.
Stir in thyme; keep warm.
Roast shallots in 400 degree F.
oven until very soft, about 30 minutes.
Chop; mix with vinegar and season with salt.
Slowly whisk in oil to form dressing.
Toss with arugula.
Blanch sweetbreads in veal stock for 2 minutes; let cool in stock.
Slice sweetbreads; toss with rosemary and salt.
Heat grill pan; oil well.
Cook sweetbreads about 1 1/2 minutes per side, do not overcook.
Divide wilted arugula on individual serving plates.
Place 3 slices sweetbreads on arugula.
Garnish with Crispy Duck Confit and Goat Cheese Fondue.