Confit Duck Maryland, White Bean Casserole a l'Orange

Ingredients

4 duck Maryland
1 star anise
1 cinnamon quill
5 g cumin seeds
500 g duck fat
25 g salt

White bean casserole

200 g haricot beans
10 g duck fat
240mL duck stock
40 g pancetta
25 g fresh bread crumbs
2 bay leaves
3 sprigs thyme
15 g chives, finely chopped
Chervil sprigs
80 g tomato
25 g onion
40 g carrot
30 g leek
30 g celery
10 g garlic
50mL white wine
Seasoning to taste

Blood orange sauce:

500 g duck bones
20 g tomato paste
3 sprigs thyme
3 star anise
50 g onion
1 whole garlic
50 g leek
50 g celery
50 g carrot
100mL blood orange juice
5 g orange zest
25 g butter
50mL white wine
Seasoning to taste

Method

Toast the star anise, cinnamon quill and cumin seeds on a medium heat then crush them with a mortar and pestle. Mix it with the salt, sprinkle over the duck Maryland and leave it for 3 hours to cure.

Remove the excess salt and confit in duck fat for 3 hours at a temperature of 130 C.

Remove the Maryland from the duck fat and sear the skin side to get it crispy.

White bean casserole:

Soak the haricot bean in warm water for couple of hours then boil with bay leaves and thyme until cooked, strain and keep aside.

Blanch the tomato, deskinned and deseeded, cut it into small cubes and keep it aside.

Cut the onion, leek, celery, carrot and pancetta into small cubes.

Heat a saucepan, sauté the pancetta, add the duck fat, then add the chopped garlic, cubed vegetables and sauté. Deglaze with white wine, add the duck stock, thyme then add the tomato cubes and slow cook it until the vegetables are tender.

Add the boiled haricot beans and mix well. Remove from the stove and sprinkle with chopped chives.

Blood orange sauce:

Roughly cut the duck bones, onion, carrot, leek, celery and whole garlic, then roast in the oven at 180 C until golden brown, add the tomato paste and continue roasting until it is brown in colour.

Transfer to a stock pot, add thyme and water, simmer it for 4 hours and strain the stock.

Deglaze the white wine, add the blood orange juice, star anise and reduce to half, then add the duck stock, simmer to reduce into a sauce consistency.

Add the orange zest, hard butter cubes, seasoning and emulsify to get a silky sauce consistency.

Plating:

Take a coupe plate, add the white bean casserole on the bottom, sprinkle the toasted breadcrumbs on top and torch.

Place the seared duck on top of the breadcrumbs, pour the blood orange sauce to cover the duck and sprinkle the finely chopped chives.

Garnish with chervil leaves.

Recipe provided by One Orient Restaurant