Name: Duck Confit, Braised Red Cabbage with Apricots and Raisins
Yield: 10 servings
Ingredients: 10 (2 kg) duck legs; 1 ½ L duck fat; 2 bottle Steam Whistle Pilsner; 40 g fresh rosemary; 1 clove garlic; 2 cloves; 1 leaves bay, dried; 2 red cabbages, cored and cut into thin strips; 2 green apples, peeled, cored and diced; ⅓ cup (80 g) dried apricots, chiffonade; ⅓ cup (80 g) golden raisins; 6 sprig fresh thyme; 2 sprig fresh rosemary; 3 shallots, small diced; 2 clove garlic, minced; 1 cup (250 mL) apple cider; 2 bottle Steam Whistle Pilsner; salt and pepper, to taste; 15 large Yukon Gold potatoes; 2 Tbsp (30 mL) truffle oil; 1 &frac45; cup (454 mL) butter; 1 ¾ cup (400 mL) milk; salt and pepper, to taste

Duck Confit, Braised Red Cabbage with Apricots and Raisins

Yields

10 servings

A comforting meal featuring succulent duck leg, flavourful braised cabbage and a truffle and potato mash. Courtesy of Emily Hart & Tony Goswell.

ingredients

Drunken Duck Confit

(2 kg) duck legs

1 ½

L duck fat

bottle Steam Whistle Pilsner

g fresh rosemary

clove garlic

cloves

leaves bay, dried

Braised Red Cabbage

red cabbages, cored and cut into thin strips

green apples, peeled, cored and diced

⅓

cup (80 g) dried apricots, chiffonade

⅓

cup (80 g) golden raisins

sprig fresh thyme

sprig fresh rosemary

shallots, small diced

clove garlic, minced

cup (250 mL) apple cider

bottle Steam Whistle Pilsner

salt and pepper, to taste

Truffle Mash

large Yukon Gold potatoes

Tbsp (30 mL) truffle oil

&frac45; cup (454 mL) butter

1 ¾

cup (400 mL) milk

salt and pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Place duck fat into a wide heavy pot over medium heat. Once the fat is melted, add the duck legs, studded garlic, bay leaf and rosemary.

Step 2

Leave uncovered on the stove top and maintain a temperature of 250ºF or below. Allow duck to cook until a wooden pick can slide easily in and out.

Step 3

Transfer duck with a slotted spoon to a large bowl. Slowly pour duck fat through a fine-mesh sieve into a storage bowl.

Step 4

Just before serving, cook duck, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.

Step 5

Mix first 8 ingredients together in a roasting pan.

Step 6

Add apple cider and Steam Whistle Pilsner, mix again.

Step 7

Season with salt and pepper.

Step 8

Place in oven set at 350ºF, for about 1.5 hours or until cabbage is cooked.

Step 9

Peel potatoes.

Step 10

Bring a pot of water to a boil and add potatoes.

Step 11

When potatoes are done cooking, let cool slightly.

Step 12

Place potatoes and butter in mixer with paddle attachment.

Step 13

Add truffle oil than add milk.

Step 14

Add salt and pepper to taste.

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