Project 5: Duck Confit & Duck Fat Rice Cakes with Shiitake Mushrooms

28 Nov

Recipe by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s Level 5 recipe from her project, Fat.

Duck Confit and Duck Fat Rice Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

DUCK FAT: Duck Confit and Duck Fat Rice Cakes shitake mushrooms and scallions

Fat Fact: Duck fat fries are becoming an increasingly common menu offering. Here, a take on the same, with duck fat rice cakes. Pair with a medium-bodied dry red with some acidity to cut the richness of the dish, such as the Ridge, Geyserville 2006 from Alexander Valley.

Duck Confit and Rice Cake Recipe
4 duck legs confit
Duck fat reserved from confit
3 oz shitake mushroom caps, stems removed
Salt and freshly ground pepper
½ lb rice cake logs
2 Tbsps sugar
3 Tbsps soy sauce
1 Tbsp plum sauce
1 Tbsp grated onion
2 cloves garlic
2 tsp sesame seeds, toasted
1 chili pepper
1 jalapeno pepper, seeded and chopped
1 bunch scallions, sliced into strips

1. Remove meat and skin from confit legs. Heat oil in a pan and cook meat over low heat so that the skin renders and crisps.

2. Slice mushroom caps into thin strips. Sauté in a little bit of duck fat with salt and pepper. Set aside. Cook rice cakes in duck fat to brown and crisp slightly.

3. Combine sugar, soy sauce, plum sauce, grated onion, and garlic. Add confit meat and skin, and heat through. Toss in mushroom caps, season and cook a few minutes longer.

4. Serve with rice cakes. Garnish with sesame seeds, chili, jalapeno, and scallions.

Duck Confit (FCI Recipe)
4 duck legs
60ml kosher salt
Pinch of pink salt/curing salt
5g minced garlic
10 black peppercorns, mignonette
1 bay leaf, crushed
1 sprig thyme, chopped
500-750ml duck fat
1/2 head garlic, crushed
1 whole clove

1. Trim duck legs. Mix all the ingredients for cure. Rub legs all over with mixture, and place in a suitable container, adding any remaining cure form the bowl. Cover with plastic and refrigerate for 1 to 2 days.

2. Remove duck legs from container and brush off marinade with a damp towel. Melt fat  and add duck legs and extra garlic and clove. Cook meat for about 2 hours, until very tender. It should not exceed 190 degrees F.

3. Remove meat when cooked. Place in clean container. Strain fat over pieces of confit, making sure they are completely covered. Cool and refrigerate.

 

One Response to “Project 5: Duck Confit & Duck Fat Rice Cakes with Shiitake Mushrooms”

Trackbacks/Pingbacks

  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] Brown Butter Sauce
crisp sage SESAME OIL: Pork Belly and Cucumber Salad
sesame garlic confit DUCK FAT: Duck Confit and Duck Fat Rice Cakes
shitake mushrooms and scallions SUET and OLIVE OIL: Maple […]

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