Smoked Réveillon Duck Breast And Confit Leg Recipe

Name: Smoked Réveillon Duck Breast And Confit Leg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 duck legs; 8 duck breasts, deboned; Wet cure (for 8 breasts); 1 cup cane syrup; 1 cup water; 1 cup brown sugar; 1 cup kosher salt; 2 tablespoons creole seasoning; 1 teaspoon liquid smoke flavoring; Dry cure for confit (8 leg quarters); 2 cups olive oil; 2 bay leaves; 6 springs fresh thyme; 6 garlic cloves, minced; 2 teaspoons cracked black pepper; 2 tablespoons kosher salt; For the risotto; 2 teaspoons garlic; 2 tablespoons shallots, minced; 2 cups arborio rice; 4 cups chicken stock or 4 cups duck stock, warmed; 1 teaspoon fresh thyme; 2 tablespoons Roquefort cheese; 2 tablespoons parmesan cheese; 1/2 cup roasted pecan pieces; 4 tablespoons scallions, chopped; salt and black pepper, to taste; creole seasoning, to taste; 2 tablespoons olive oil; For the reduction

Servings: persons

8 duck legs
8 duck breasts, deboned
Wet cure (for 8 breasts)
1 cup cane syrup
1 cup water
1 cup brown sugar
1 cup kosher salt
2 tablespoons creole seasoning
1 teaspoon liquid smoke flavoring
Dry cure for confit (8 leg quarters)
2 cups olive oil
2 bay leaves
6 springs fresh thyme
6 garlic cloves, minced
2 teaspoons cracked black pepper
2 tablespoons kosher salt
For the risotto
2 teaspoons garlic
2 tablespoons shallots, minced
2 cups arborio rice
4 cups chicken stock or 4 cups duck stock, warmed
1 teaspoon fresh thyme
2 tablespoons Roquefort cheese
2 tablespoons parmesan cheese
1/2 cup roasted pecan pieces
4 tablespoons scallions, chopped
salt and black pepper, to taste
creole seasoning, to taste
2 tablespoons olive oil
For the reduction
2 cups cane syrup
2 cups beef gravy (Heinz Homestyle Beef Gravy)
salt and pepper, to taste
For the foie gras
8 slices foie gras, 1 oz each
salt and pepper, to taste

1
In a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. Add breasts, marinate for length of time duck legs are cooking.
2
Place duck legs in cake pan. Add the rest of the dry cure (oil should cover about 1/2 up leg). Cover and cook at 250F for 3-4 hours. Allow to rest for time breasts are cooking. Change oven temp to 400u00b0F.
3
Season foie gras; sear on both sides in a hot skillet until golden brown. Remove from pan; reserve on paper towels.
4
In same hot skillet, sear breasts duck fat side down; finish in 400F oven for 10-12 minutes (medium done).
5
To prepare risotto, saute garlic and shallots in olive oil. Remove garlic and shallots and reserve. Add rice and saute until translucent (7-10 minutes), stirring constantly. Add bay leaf, thyme, garlic and shallots. In three stages, add warmed stock, stirring each time until liquid is almost absorbed then adding the next stage. First stage is 1 cup, second stage is 2 cups, and last stage is 1 cup. After stock has been totally added, fold in cheese and pecans. Let it sit, covered, for two to three minutes, and it will be ready to serve.
6
For reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. Season as needed.
7
To plate, mound 1 cup of risotto in center of plate. Lay confit leg against the rice with drum leg up. Slice duck breast thin; fan around leg. Drizzle with reduction; top with foie gras.

3016

kcal

Calories

188

Fat

218

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 36 ingredients. The key ingredients include: 8 duck legs, 8 duck breasts, deboned, Wet cure (for 8 breasts), 1 cup cane syrup, and more.

Yes, Smoked Réveillon Duck Breast And Confit Leg falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Smoked Réveillon Duck Breast And Confit Leg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions