DUCK CONFIT OVER TORTE NORMANDE

By BobD

Ingredients

• 4 SERVINGS
• • 4 Moulard Duck Legs
• • 3 tablespoons coarse sea salt
• • 2 sprigs thyme
• • 2 cloves garlic
• • 2 quarts duck fat
• Above items may be replaced, for greater convenience, with Duck Leg Confit
• Ingredients for Tourte Normande
• • 2 granny smith apples, diced 1/4 inch
• • 4 oz. black mission figs, diced 1/4 inch
• • 2 oz. dried apricots, diced 1/4 inch
• • 1 oz. olive oil
• • 2 oz. lightly salted butter
• • 2 oz. blackberry brandy

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Marinate duck legs in sea salt, garlic cloves, & thyme for 8 hours in the refrigerator

2. Melt duck fat in large saucepan, place duck legs in duck fat and cook on low heat for 4 hours

3. After 4 hours remove duck legs and reserve until needed

4. In medium saucepan lightly sauté apples, figs & apricots until lightly brown

5. Remove from heat and add blackberry brandy (NEVER ADD ALCOHOL OVER AN OPEN FLAME!!!!)

6. Return to heat and cook out the alcohol 1-2 minutes

7. Add butter and remove from heat until needed

Assembly

• Heat duck legs in 450 degree oven until skin is crispy
• Heat apple mixture on stove until heated through
• Place apple mixture on each plate in a 4 inch ring mold
• Place each duck confit on top of each circle of apple
• Garnish with fresh blackberries