Fat Rabbit Half Duck with Rutabaga and Foie Gras

Ingredients

• 0.5 Whole duck (Split into breast and leg/thigh)
• 2 cup Duck fat (For confit; enough to submerge the leg)
• 2 oz Foie gras (Fresh lobe for searing)
• 1 Rutabaga (Peeled and prepared (pureed or roasted))
• Wood chips (For smoking the duck breast)
• Salt (To taste for curing and seasoning)

Steps

1. 1

   Prepare the duck leg for confit by curing it with salt and aromatics for 12-24 hours in the refrigerator.

2. 2

   Rinse the salt from the duck leg and pat dry. Submerge in duck fat and cook at a low temperature (around 200°F / 95°C) for 3-4 hours until the meat is tender and pulling away from the bone.

3. 3

   Cold smoke the duck breast using your preferred wood chips to infuse flavor without fully cooking the meat.

4. 4

   Score the skin of the smoked duck breast. Place skin-side down in a cold pan and gradually increase heat to render the fat and crisp the skin. Flip and finish to desired internal temperature (typically medium-rare).

5. 5

   Prepare the rutabaga by boiling until tender and mashing with butter/cream, or roasting until caramelized.

6. 6

   Score the foie gras lobe and sear in a very hot, dry pan for about 45-60 seconds per side until deeply browned and just starting to soften in the center.

7. 7

   Plate the dish by placing the rutabaga as a base, topping with the confit leg and sliced smoked breast, and finishing with the seared foie gras.

Notes

This recipe is a high-end restaurant special. The components require advanced techniques like confit and smoking. Ensure the duck is sourced from a high-quality pasture-raised farm for best results.

Nutrition per serving

• main dish
• duck
• fine dining
• confit
• smoked
• foie gras
• winter
• special occasion