4 Duck Leg Confit
1 lb Bacon, small dice
1 lb Ventreche, large dice
-(French pancetta)
4 Boudin Blanc (White
-Louisiana Boudin works!)
4 Knockwurst
2 Bags Sauerkraut rinsed and
-drained
3 md White Onions, sliced thin
10 Juniper Berries, crushed
2 tb Fresh Thyme leaves
4 Bay Leaves
3 c Dark Beer; French, not
-Guinness - too sweet
Duck Fat
1/3 c Veal Demi Glace
Salt and Pepper
Butter
Preheat the oven to 300 F. In a heavy bottomed rondeau or
oven-proof casserole, saute the bacon, ventreche and onions in
about 2 tb duck fat, trying not to pick up too much color.
To the onions add the sauerkraut, juniper berries, bay leaves,
thyme and season to taste with salt and pepper. Stir all of the
ingredients in the pan to combine and heat through. Add the beer
and cover with parchment or waxed paper buttered on one side
(butter side down). Place in the oven for 2 1/2 to 3 hours or
until all the liquid is about gone.
Add about 2 tb of duck fat to a saute pan and cook the duck leg
confit skin side down until crisp and brown over medium heat.
Remove to a baking sheet skin side up. In the same saute pan,
brown the sausages and add to the baking sheet. Place the sheet in
the oven at 300 degrees F for 12 to 15 minutes.
Heat the demi glace in a sauce pan and add about 4 tb of butter
over low heat. Swirl the pan constantly to incorporate both
ingredients until the butter is just melted. Place a quantity of
the sauerkraut mixture in the center of each plate bracketed on
each side with one boudin blanc and one knockwurst.
Spoon a little of the demi glace/butter emulsion over and around
the sauerkraut. Remove the thigh and leg bones from the confit
leaving the meat in one piece and place skin side up over the top
of the sauerkraut and serve.
