Boreal Duck Leg Confit Ballotine
- Preparation : 15 minutes
- Cooking : 93 minutes
- Portions : 1
- 1 Brome Lake duck leg
- Vegetable oil
- Brome Lake duck fat
- Cranberry jelly
- A few pine needles
Preparation time: 15 minutes
Waiting time: 2 hours marinating + 1 hour refrigeration
Cooking time: 93 minutes
Debone the duck leg using a knife.
Coat the flesh of the duck leg in the oil, garlic and spices, and marinate for 2 hours.
Rinse under running water and pat dry.
Roll the meat up into a ballotine, removing part of the skin from the flesh.
Refrigerate for 1 hour.
Remove the roll from the refrigerator and tie it up with string.
Cook the roll in the duck fat over very low heat for about 1.5 hours.
Remove the roll from the duck fat and cut off the string.
Fry in frying oil for 2-3 minutes or until golden brown.
Slice and garnish with cranberry jelly and pine needles.
Recipe developed by Patrick Plouffe, owner chef
Restaurant Sapin - cuisine du village (Knowlton)