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Grilled Veal Suieetbreads And Crispy Duck Confit Onwilted Arugula

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Ingredients
  Kosher salt 12 Tablespoon, divided
  Duck legs 2
  Sugar 1 Tablespoon
  Grated ginger root 1 Tablespoon
  Cracked pepper 1 Teaspoon
  Garlic 5 Clove (25 gm)
  Rosemary sprig 3
  Thyme sprig 3
  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
  Arugula 6 Ounce
  Veal sweetbread 1 Pound
  Veal stock 1 Cup (16 tbs)
  Chopped fresh rosemary 1 Tablespoon
Directions

For Crispy Duck Confit, sprinkle 6 tablespoons salt onto duck legs; cover tightly.
Place in flat dish; add weight.
Refrigerate overnight.
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.
Keep warm.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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