Duck Confit with Brown Rice Porridge & Red Cabbage Fondue

Name: Duck Confit with Brown Rice Porridge & Red Cabbage Fondue
Prep time: 9 h
Total time: 9 h
Yield: Serves 4
Cuisine: Korean
Ingredients: 100 g celery, chopped; 1 bouquet garni (parsley stalks; thyme sprig; bay leaf tied together); 200 g mung beans, soaked for 1 hour and drained; 4 cloves garlic, peeled and sliced; 4 duck legs; 100 g olive oil; 200 g coarse salt; 50 g fennel seeds; salt and freshly ground black pepper; 50 g unsalted butter; 4 sprigs fresh thyme; pinch smoked paprika; 1 duck carcass; 100 g black sugar; 100 g carrots, peeled and finely chopped; 50 g shallots, peeled and finely chopped; sprigs fresh chervil; 200 g onions, peeled and finely chopped; 2 kg water; 20 g caster sugar; 30 g honey; 100 g cooked chickpeas, drained well; 200 g red cabbage, sliced; 50 g olive oil; reserved duck stock; 50 g red wine vinegar; 150 g red wine; vegetable oil, for deep- frying; 200 g brown rice

Preparation info

Serves
4

Difficulty
Complex
Ready in
9 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the duck legs

50 g fennel seeds
200 g coarse salt
100

Asia
Korea
Main course
Gluten-free
Sous vide

Method

Step 1: For the duck, combine the fennel seeds, salt and sugar to make the cure mix. Scatter the mix over the cleaned duck legs and place in the fridge for 1 hour while you preheat a water bath to 65°C. Rinse the duck under cold running water and pat dry with kitchen paper. Place the du