What is
DUCK LEG CONFIT, POTATO MOUSSELINE, RED WINE CHICKEN JUS?

Duck leg confit is a French dish made from duck leg slow-cooked in its own fat until it's tender and flavorful. It is often served with a side of potato mousseline, a creamy and smooth version of mashed potatoes, and is complemented by a rich red wine chicken jus that enhances the overall taste.

Origins & History

Duck confit originated in the southwest region of France and has been a traditional preservation method for meats since the time before refrigeration. Chefs would cook the duck legs slowly in their own fat, allowing them to be shelf-stable while developing deep flavors. Potato mousseline, a more refined version of mashed potatoes, adds a touch of elegance to the dish. Red wine jus is a classic French sauce, often used in fine dining to enhance meat dishes.

Taste & Texture

The dish is rich and savory, with the duck leg confit having a crispy skin and tender meat, while the potato mousseline is creamy and smooth. The red wine chicken jus provides a robust, wine-infused flavor that brings the dish together harmoniously.

Ingredients

Duck Leg

Duck leg is the hind part of the duck, known for its flavorful and tender meat when cooked properly.

Duck Fat

Duck fat is rendered from the duck, used for cooking the duck leg and adds a rich flavor.

Potatoes

Potatoes are starchy tubers that are used to make potato mousseline, providing a creamy texture.

Heavy Cream

Heavy cream is added to the potatoes for richness and smoothness.

Butter

Butter enhances the flavor and texture of the potato mousseline.

Red Wine

Red wine is used to create the jus, providing depth of flavor and acidity.

Chicken Stock

Chicken stock is combined with red wine to create the base for the jus.

Herbs (Thyme, Bay Leaf)

Fresh herbs are often used to infuse flavor into the confit and the jus.

Seasonings (Salt, Pepper)

Basic seasonings that enhance the flavors of the dish.

This item may contain the following allergens:

Lactose

Pork