Confit of Duck with Spiced California Raisins & Orange Liqueur Yuzu Glaze

AuthorCalifornia Raisins
Rating

Edmund Toh | Director of Culinary Studies & Chief Culinary Consultant, SHATEC Institutes
I've used the sous vide technique for this recipe as it retains the moisture and flavour of the duck and keeps the flesh tender. California Raisins complement the Asian spices in the marinade, while the acidity of the yuzu glaze infused with orange liqueur adds a unique twist and dimension of taste.

Confit of Duck with Spiced California Raisins & Orange Liqueur Yuzu Glaze
Yields4 Servings
DUCK CONFIT
 30 g brown sugar
 20 g rock salt
 40 g garlic, grated
 30 g ginger, grated
 5 g star anise
 10 g coriander seeds, roasted
 5 g mustard seeds
 5 g black peppercorn
 5 g thyme, chopped
 4 pcs duck breast
 duck fat, sufficient to cover duck breast
 oil, for searing
SPICED CALIFORNIA RAISINS
 60 g California Natural Raisins
 60 g California Golden Raisins
 80 g dried figs, diced
 100 ml gin
 2 pcs orange peel
 1 pc bay leaf
 1 pc star anise
 2 g clove
 5 g cinnamon
 20 g castor sugar
 60 ml fruit juice
 pinch of salt
ORANGE LIQUEUR YUZU GLAZE
 30 g shallots, chopped
 30 g garlic, chopped
 40 g shiitake mushrooms, sliced
 5 g fresh thyme
 100 ml orange liqueur
 100 ml white wine
 250 ml chicken stock
 70 ml rice vinegar
 120 g palm sugar
 30 g orange peel
 150 ml orange juice
 400 ml chicken jus
 50 ml yuzu juice
 butter, for sautéing
SPRING VEGETABLES
 100 g baby carrots, sliced
 80 g asparagus, sliced
 20 g Brussels sprouts
 60 g shimeji mushrooms
 80 g steamed beetroot, cubed
 butter, for sautéing
 salt and pepper, to taste
GARNISH
 30 g red radish, shaved
 40 g orange segments
 basil oil (blend basil leaves with olive oil)
DUCK CONFIT
1

Crush sugar, salt, aromatics, spices and herbs in a large bowl. Coat the duck breast in this spiced mixture and leave to marinate in the fridge for 24 hours.

2

Wipe off the marinade with paper towels.

3

Melt duck fat in pan, then add duck breast to vacuum bag and seal. Place sealed duck confit in circulating water bath for 8 hours at 75°C.

4

Heat oil in a non-stick pan over medium heat.

5

Sear duck skin-side down until golden brown and crispy, then slice into pieces.

SPICED CALIFORNIA RAISINS
6

Marinate California Raisins and figs in gin with orange peel, bay leaf, star
anise, clove and cinnamon for 6 hours. Strain the California Raisins and figs.

7

Caramelise the sugar and flambe the gin, then reduce with fruit juice and add marinated California Raisins, figs and a pinch of salt and cook for 10 minutes.

ORANGE LIQUEUR YUZU GLAZE
8

Fry shallots, garlic, mushrooms and thyme with butter in a small saucepan. Flame with orange liqueur before reducing with white wine.

9

Add chicken stock, vinegar, palm sugar, orange peel and juice and reduce for a while before adding chicken jus.

10

Reduce by half, then add yuzu juice. Season to taste.

SPRING VEGETABLES
11

Blanch vegetables in salted boiling water. Sauté quickly in a pan with butter and add mushrooms and steamed beetroot. Season to taste.

To Assemble
12

Arrange duck slices on a plate. Dress the spring vegetables with shaved radish, orange segments and spiced California Raisins.

13

Drizzle with orange liqueur yuzu glaze and basil oil.

CategoryCooking Method,

Ingredients

DUCK CONFIT
 30 g brown sugar
 20 g rock salt
 40 g garlic, grated
 30 g ginger, grated
 5 g star anise
 10 g coriander seeds, roasted
 5 g mustard seeds
 5 g black peppercorn
 5 g thyme, chopped
 4 pcs duck breast
 duck fat, sufficient to cover duck breast
 oil, for searing
SPICED CALIFORNIA RAISINS
 60 g California Natural Raisins
 60 g California Golden Raisins
 80 g dried figs, diced
 100 ml gin
 2 pcs orange peel
 1 pc bay leaf
 1 pc star anise
 2 g clove
 5 g cinnamon
 20 g castor sugar
 60 ml fruit juice
 pinch of salt
ORANGE LIQUEUR YUZU GLAZE
 30 g shallots, chopped
 30 g garlic, chopped
 40 g shiitake mushrooms, sliced
 5 g fresh thyme
 100 ml orange liqueur
 100 ml white wine
 250 ml chicken stock
 70 ml rice vinegar
 120 g palm sugar
 30 g orange peel
 150 ml orange juice
 400 ml chicken jus
 50 ml yuzu juice
 butter, for sautéing
SPRING VEGETABLES
 100 g baby carrots, sliced
 80 g asparagus, sliced
 20 g Brussels sprouts
 60 g shimeji mushrooms
 80 g steamed beetroot, cubed
 butter, for sautéing
 salt and pepper, to taste
GARNISH
 30 g red radish, shaved
 40 g orange segments
 basil oil (blend basil leaves with olive oil)

Directions

DUCK CONFIT
1

Crush sugar, salt, aromatics, spices and herbs in a large bowl. Coat the duck breast in this spiced mixture and leave to marinate in the fridge for 24 hours.

2

Wipe off the marinade with paper towels.

3

Melt duck fat in pan, then add duck breast to vacuum bag and seal. Place sealed duck confit in circulating water bath for 8 hours at 75°C.

4

Heat oil in a non-stick pan over medium heat.

5

Sear duck skin-side down until golden brown and crispy, then slice into pieces.

SPICED CALIFORNIA RAISINS
6

Marinate California Raisins and figs in gin with orange peel, bay leaf, star
anise, clove and cinnamon for 6 hours. Strain the California Raisins and figs.

7

Caramelise the sugar and flambe the gin, then reduce with fruit juice and add marinated California Raisins, figs and a pinch of salt and cook for 10 minutes.

ORANGE LIQUEUR YUZU GLAZE
8

Fry shallots, garlic, mushrooms and thyme with butter in a small saucepan. Flame with orange liqueur before reducing with white wine.

9

Add chicken stock, vinegar, palm sugar, orange peel and juice and reduce for a while before adding chicken jus.

10

Reduce by half, then add yuzu juice. Season to taste.

SPRING VEGETABLES
11

Blanch vegetables in salted boiling water. Sauté quickly in a pan with butter and add mushrooms and steamed beetroot. Season to taste.

To Assemble
12

Arrange duck slices on a plate. Dress the spring vegetables with shaved radish, orange segments and spiced California Raisins.

13

Drizzle with orange liqueur yuzu glaze and basil oil.

Confit of Duck with Spiced California Raisins & Orange Liqueur Yuzu Glaze
IngredientsDirections