Liberty Farm Duck Breast and Confit Leg with Lentils du Puy

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f4.jpgSubmitted by  Chef Ryan Jette of FARM

FARM at The Carneros Inn provides an authentic wine country experience in a dramatic setting.  Chef de Cuisine Ryan Jette has created a menu reflecting the Inn's commitment to simple, elegant food, while highlighting wines of our region and organic and sustainable local agriculture. At FARM guests enjoy a true "farm to table experience, with their new culinary garden.  Also, come to Farm to enjoy the artisan cocktail menu  in the bar and outdoor Pavilion (featuring music on Thursdays through September).


  • 1 whole Liberty Farms Duck, breast and legs
  • lentils
  • Chestnuts
  • Brussels Sprouts Leaves Blanched
  • Duck Jus
  • Fleur de Sel
  • Chopped Chives
  • Garlic Oil

Confit Leg
  • Allspice 1 TBL
  • Bay Leaf 2 ea
  • Black Peppercorn 1 TBL
  • Cinnamon Stick 2 ea
  • Clove 1 TBL
  • Coriander Seed 1 TBL
  • Fennel Seed 1TBL
  • Juniper Berry 1 TBL
  • Zest of 1 Orange
  • Kosher Salt 12 oz
  • Sugar 16 oz
  • White Peppercorn 1 TBL
  • Duck Fat

Toast all spices together except and add to salt and sugar.  Let cool.  When cool mix well to distribute spices evenly.

With the tip of your knife, carefully cut meat from around thigh bone of duck, and the tendon around the end of the leg.

Cover leg with Confit mix for 12 hours.  Remove from mix and rinse well.  Pat dry and submerge leg in duck fat and cook at 200 degrees for 4 to 5 hours until tender.  Remove thigh bone from leg.  When cool, carefully cut leg into two pieces (thigh and drumstick )

Duck Jus
  • ½ lb butter
  • duck carcass - cut into 8 to 10 pieces
  • shallots - 3 sliced
  • chicken stock - 2 gallons
  • veal stock - ½ gallon
  • grapeseed oil

Brown duck carcass in grapeseed oil, once browned remove oil and carcass.  Add butter and shallots, caramelize shallots and add back browned carcass.  Add chicken stock and veal stock, bring to a boil, reduce to a simmer for 4 hours, skimming to keep clean.

Lentils du Puy
  • 1.5 cups lentils
  • ½ onion peeled
  • ½ carrot peeled
  • 1 celery stalk
  • 2 garlic cloves
  • ½ bunch thyme
  • 1 TBL Kosher Salt
  • water to cover

Rinse lentils.  Cover with water and add onion, carrot, celery, garlic and thyme.  Bring to a simmer and cook until tender.  Once almost tender add 1 salt.  Remove from water and let cool.

Season duck breast with kosher salt and pepper.  In a medium sauté pan cook breast skin side down in garlic oil over medium low heat.  Once skin has rendered, place pan in pre heated 450 degree oven until desired temperature is achieved.  Remove duck breast to rest, and place leg in pan skin side down over low heat to crisp skin.           

While leg is crisping, in another sauté pan, heat lentils in 3 oz of chicken stock with 1 teaspoon each of finely diced carrot and celery.  Season to taste with kosher salt.

In a small sauté pan lightly cook chestnuts in grapeseed oil getting color on all sides, add Brussels sprouts to caramelize, add 2 oz chicken stock and cook to tenderize chestnuts.  Remove to a pan lined with paper towel to drain.

To plate: Slice duck breast in half lengthwise exposing temperature, season with Fleur de Sel and Chives, place Duck Breast on top of lentils.  Neatly plate leg with crispy skin up and arrange chestnuts and Brussels sprouts around breast and leg.  Finish with seasoned Duck Jus.

Serve with HDV Syrah 2006

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