Fried Duck Confit With Blueberry Sauce Recipe

Name: Fried Duck Confit With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 legs Duck Confit, cooled, recipe follows; 1/2 cup all-purpose flour; 1/2 teaspoon Essence, recipe follows; 2 eggs, beaten; 1 tablespoon milk; 1 1/2 cups superfine bread crumbs*; 1/3 cup red wine vinegar; 1/2 cup port wine; 1/2 cup sugar; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 2 sprigs fresh thyme; 1 bay leaf; 1/2 cup Rich Duck Reduction, recipe follows; 2 cups blueberries; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoons cold butter, cut into pieces; Vegetable oil, for frying; duck; 4 legs Duck Confit, cooled, recipe follows; 1/2 cup all-purpose flour; 1/2 teaspoon Essence, recipe follows; 2 eggs, beaten; 1 tablespoon milk; 1 1/2 cups superfine bread crumbs*; 1/3 cup red wine vinegar; 1/2 cup port wine; 1/2 cup sugar; 2 tablespoons minced shallots

Servings: persons

4 legs Duck Confit, cooled, recipe follows
1/2 cup all-purpose flour
1/2 teaspoon Essence, recipe follows
2 eggs, beaten
1 tablespoon milk
1 1/2 cups superfine bread crumbs*
1/3 cup red wine vinegar
1/2 cup port wine
1/2 cup sugar
2 tablespoons minced shallots
1 teaspoon minced garlic
2 sprigs fresh thyme
1 bay leaf
1/2 cup Rich Duck Reduction, recipe follows
2 cups blueberries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons cold butter, cut into pieces
Vegetable oil, for frying
duck
4 legs Duck Confit, cooled, recipe follows
1/2 cup all-purpose flour
1/2 teaspoon Essence, recipe follows
2 eggs, beaten
1 tablespoon milk
1 1/2 cups superfine bread crumbs*
1/3 cup red wine vinegar
1/2 cup port wine
1/2 cup sugar
2 tablespoons minced shallots
1 teaspoon minced garlic
2 sprigs fresh thyme
1 bay leaf
1/2 cup Rich Duck Reduction, recipe follows
2 cups blueberries
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons cold butter, cut into pieces
Vegetable oil, for frying
Rich Duck Reduction:
6 cups Duck Stock, recipe follows
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours.
Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.

1
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2
2 1/2 tablespoons paprika
3
2 tablespoons salt
4
2 tablespoons garlic powder
5
1 tablespoon black pepper
6
1 tablespoon onion powder
7
1 tablespoon cayenne pepper
8
1 tablespoon dried oregano
9
1 tablespoon dried thyme
10
Combine all ingredients thoroughly.

794

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 47 ingredients. The key ingredients include: 4 legs Duck Confit, cooled, recipe follows, 1/2 cup all-purpose flour, 1/2 teaspoon Essence, recipe follows, 2 eggs, beaten, and more.

Yes, Fried Duck Confit With Blueberry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Duck Confit With Blueberry Sauce

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