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