Caesar Duck Confit Lettuce Wraps with Anchovy Cream Sauce
857 views · Published 1 October 2013 · 4:27 · Indexed 21 September 2026
Channel: mahalodotcom · 2013 · Education
Ingredients • 4 duck (or chicken) leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total) • 1 tablespoon plus 1/8 teaspoon • kosher salt • 1/2 teaspoon freshly ground black pepper • 10 garlic cloves • 4 bay leaves • 4 sprigs fresh thyme • 1 1/2 teaspoons black peppercorns • 1/2 teaspoon table salt • 4 cups olive oil • 1 romaine lettuce head Preparation • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the duck in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. • Preheat the oven to 200 degrees F. • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. • Remove the duck from the fat. • Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The duck confit can be stored in the refrigerator for up to 1 month. • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal. Anchovy cream • 1 cup cottage cheese • 3 tbsps lemon juice • 2-3 anchovy fillets (drained minced) • 1-2 drops hot pepper sauce (to taste) Preparation 1. In blender or food processor, combine all ingredients. 2. Blend until smooth. 3. Serve hot or cold. Serve in lettuce cups and top with anchovy cream and shaved parmesan. ABOUT FOOD DECONSTRUCTED: Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways. Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into. Check out more recipes on http://fooddeconstructed.squarespace.com
