4 hrs 50 mins
4 hrs 30 mins
Member #610488's Note:
This recipe is supposedly from the Restaurant Cuvée in New Orleans, LA.
My Private Note
Units: US | Metric
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
- 1In a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. Add breasts, marinate for length of time duck legs are cooking.
- 2Place 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 400°F.
- 3Season foie gras; sear on both sides in a hot skillet until golden brown. Remove from pan; reserve on paper towels.
- 4In same hot skillet, sear breasts duck fat side down; finish in 400F oven for 10-12 minutes (medium done).
- 5To prepare risotto, sauté garlic and shallots in olive oil. Remove garlic and shallots and reserve. Add rice and sauté 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.
- 6For reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. Season as needed.
- 7To 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.
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Nutritional Facts for Smoked Réveillon Duck Breast and Confit Leg
Serving Size: 1 (835 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1738.2
- Calories from Fat 826
- Total Fat 91.8 g
- Saturated Fat 16.7 g
- Cholesterol 332.8 mg
- Sodium 16746.6 mg
- Total Carbohydrate 158.4 g
- Dietary Fiber 2.7 g
- Sugars 109.4 g
- Protein 68.7 g
The following items or measurements are not included:
liquid smoke flavoring