Thanksgiving dinner – Duck confit tortellini with shiitake mushrooms and fermented cranberry and blood orange jam
Recipe in comments
by JustBrosDocking
6 Comments
JustBrosDocking
Recipe – divided into parts by days
7 days out – wash and dry one package of fresh cranberries and lacto-ferment with salt in a mason jar.
3 days out – create salt bath for duck to rest for 24 hours. Salt bath included – garlic, rosemary, thyme, msg, sugar
2 days out – remove duck and wash off all salt under running tab water – submerge duck in duck fat and cook at 225 for 4 hours – remove, let rest and store in fridge with fat – on a sauce pan – reduce cranberries and add blood orange juice, sugar, five spice and cinnamon to turn into a jam
Day of – finely shred duck and add Parmesan and some of the reserved fat solution to use as filling – rollout pasta and form tortellinis with duck – finely slice shiitake mushrooms and fry in olive oil. – add white wine to deglaze and then reserved duck fat from the confit to the pan – cook and add tortellini with tons of black and white pepper – serve with a dollop of jam and spoon the sauce over the tortellini
sholderbuffalo
Wow, very impressive… Are you a professional chef? 🥰
6 Comments
Recipe – divided into parts by days
7 days out
– wash and dry one package of fresh cranberries and lacto-ferment with salt in a mason jar.
3 days out
– create salt bath for duck to rest for 24 hours. Salt bath included – garlic, rosemary, thyme, msg, sugar
2 days out
– remove duck and wash off all salt under running tab water
– submerge duck in duck fat and cook at 225 for 4 hours
– remove, let rest and store in fridge with fat
– on a sauce pan – reduce cranberries and add blood orange juice, sugar, five spice and cinnamon to turn into a jam
Day of
– finely shred duck and add Parmesan and some of the reserved fat solution to use as filling
– rollout pasta and form tortellinis with duck
– finely slice shiitake mushrooms and fry in olive oil.
– add white wine to deglaze and then reserved duck fat from the confit to the pan
– cook and add tortellini with tons of black and white pepper
– serve with a dollop of jam and spoon the sauce over the tortellini
Wow, very impressive… Are you a professional chef? 🥰
Impressive indeed!
I ate much more than that ….
Looks good
Good Lord, that’s exquisite.