Ingredients
• 2 ea Duck Leg
• 3 oz Smoked Duck Breast
• 8 oz Butternut Squash roasted
• 8 oz Brussel Sprouts
• 4 oz Wild Mushrooms
• 1 ea Pomegranate seeds
• 1 oz Saba
• 4 oz Olive Oil
• 4 T Salt
Instructions
• Pre heat oven to 350 F.
• Confit duck legs in duck fat in a small hotel pan or roasting tray, enough to submerge itself.
• Cook for 4 hours or until the skin pulls away from the skin.
• Slice brussel sprouts in half, drizzle with olive oil and sprinkle salt on a sheet pan.
• Peel the skin off the butternut squash, remove seeds, and cut into ¼ inch slices and then cut the slices in half. Drizzle with olive oil and salt on a sheet pan.
• Roast brussel sprouts & butternut squash in a 350 F oven for 10 minutes or slightly golden.
• Cut mushrooms in half and small dice, ¼ inch cubes smoked duck breast.
• Cut pomegranate in half, take a heavy spoon and hit the top to collect the seeds.
• Take duck legs out and drain slightly. Then place into a sauté pan with little oil to sauté for a golden-brown color.
• Take roasted vegetables out of oven
• Sauté mushrooms, brussel sprouts, butternut squash, and smoked duck breast in a pan for 2 to 3 minutes on medium heat. Season with salt.
• Plate fall vegetables in a line on a plate, with the duck legs in the middle.
• Garnish with pomegranate seeds and drizzle with saba.
Other Notes to Add
Yeilds 2 portions
