Duck Confit, Figs, Orange County Chanterelles, and Hazelnuts

Adapted by
December 2013
Yield: 4 servings


Duck Confit
22 grams salt
11 grams black pepper
6 grams sugar
4 duck legs
4 cloves garlic
rosemary sprigs
2 quarts duck fat, melted
Hazelnut Purée
16 ounces duck stock
8 ounces butter
4 shallots, diced
3 cups toasted hazelnuts
1 cup sugar
¼ cup lightly crushed black peppercorns
1½ cups Sherry vinegar
6 ounces chanterelle mushrooms, cleaned, stems peeled and reserved
1 shallot, brunoise
2 ounces butter
2 ounces fines herbs
To Assemble and Serve
4 figs, sliced
sel gris
Toasted hazelnuts


For the Confit Duck Legs:
In a bowl, combine salt, pepper, and sugar. In a plastic container, coat duck legs with cure and refrigerate overnight. Heat oven to 250ºF. Place legs, garlic, and rosemary in a deep pan and cover with duck fat. Cover pan and cook 3 hours, until legs are tender.  

For the Hazelnut Purée:
In a saucepan over medium heat, bring stock to a simmer and whisk in butter. Add shallots and cook until translucent. Add reserved chanterelle peelings and hazelnuts. Cook 15 minutes and pour into a blender. Purée, adding stock if necessary, and season with salt. Strain through chinois and reserve warm. 

For the Gastrique:
In a saucepan, combine sugar, pepper, and vinegar. Bring to a simmer and reduce to sauce consistency. Strain through chinois and reserve warm.

For the Chanterelles:
In a sauté pan, heat grapeseed oil over medium-high flame. Add mushrooms and cook until they release their liquid. Add shallots and butter and continue to cook until lightly glazed. Toss in fines herbes. Reserve warm.

To Assemble and Serve:
Season figs with sel gris. In a nonstick pan, crisp Confit Duck Legs. Spoon some Hazlenut Purée onto a plate; garnish with figs. Add Confit Duck Leg and then hazelnuts. Finish the plate with Gastrique.