PAN SEARED COD w/DUCK CONFIT

By BobD

Ingredients

• 4 SERVINGS
• DRINK A WHITE GRAVES, OR S. BLANC
• • 3 partridges, 10 to 12 ounces
• • 4 (7-ounce) skinless cod fillets, 1 1/4 inches thick
• • Salt and freshly ground black pepper to taste
• • All-purpose flour
• • 2 tablespoons rendered duck fat
• • 1 duck leg confit, boned, skin and meat finely diced
• • 1/3 cup minced shallots
• • 1/2 cup dry white wine
• • 1 tablespoon unsalted butter
• • 1 tablespoon finely chopped flat-leaf parsley

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 375°F.

2. Season cod on both sides with salt and pepper, thendust with flour. Melt duck fat in a large nonstick skillet over high heat. Add cod, skinned side up, and cook until golden on the bottom, about 4 minutes. Carefully transfer fish to a baking sheet, browned side up, and bake until opaque throughout, about 5 minutes.

3. Meanwhile, pour off half the fat from the skillet. Add confit to skillet and cook over medium heat, stirring, until skin is crisp and meat is hot, 3 to 5 minutes. Transfer confit to a plate. Add shallots to skillet and cook over low heat, stirring until softened, about 2 minutes, then add to confit. Add wine to skillet and cook over medium-high heat until reduced by half. Off the heat, swirl in butter and stir in parsley.

4. Transfer fillets to 4 warmed dinner plates. Spoon wine sauce over fish, top with confit and shallots, and serve.