Coriander Chili Crusted Duck Confit

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary^® Mole Negro Sauce, Coriander Chili Crusted Duck Leg Confit and Seared Breast with Creamy Corn and Poblano Masa combines the bold flavors of duck, coriander, Aleppo chili pepper, and roasted corn and poblano polenta.

Made with:

6571 - Custom Culinary Mole Negro

What You'll Need

Amount	Ingredients
2 each	Duckling
1 pint	Duck Fat
1 tb	Cracked Coriander
1 tb	Crushed Aleppo Chili Pepper
1 tb	Maldon Salt
1 oz.	Custom Culinary® Mole Negro Sauce
12 oz.	Roasted Corn and Poblano Polenta

PREPARATION

Butcher ducks by removing the breasts and the leg/thigh sections.
Prepare seasoning blend by mixing together the coriander, chili pepper and Maldon.
With a fork piece the skin of the legs/thighs thoroughly to allow for fat to properly render.
Liberally season the leg thigh portions of the duck with seasoning blend and sear in a hot pan until well caramelized.
Place the portions in a small pot filled with duck fat and place in a 300 F oven for approximately 3 hours, checking hourly.
When the leg/thighs are fall of the bone tender, remove them from the duck fat and place them in a preheated 400 F oven until the skin browns nicely and crisps (approximately 15 minutes.)
While the confit is browning, score the skin of the duck breasts to allow the fat to properly render.
Liberally season the breasts with the spice blend & place skin side down in a hot sauté pan caramelizing skin and rendering the fat. Flip and sear the flesh side as well. Cook until medium rare (approx. 8 minutes.)
For plating, place about 3 oz. of roasted corn and poblano polenta on a serving plate. Place the Confit leg atop the polenta and season with additional spice blend.
After allowing the breast to rest, slice in 5-6 pieces and place atop the hot mole negro. Garnish with fresh cilantro.