Duck Duo
Confit duck leg and pan seared duck breast served with cherry reduction.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
Función Premium
Función Premium
Duck confit is a traditional French method of preserving duck legs in their own fat, originating in Gascony. Pan-searing is a more modern technique to achieve crispy skin. Fruit reductions, particularly with cherries, have long been used to complement rich meats in French cuisine.
Función Premium
Duck, and especially duck confit, is deeply ingrained in French culinary tradition, particularly in the southwest region. This dish represents a balance between rustic, traditional techniques and modern culinary approaches.
French Gastronomy
French cuisine places high value on utilizing all parts of an animal and preserving food using traditional methods like confit. This dish embodies this philosophy, showcasing a sophisticated understanding of flavor and texture.
Regional Specialties
Duck confit is a hallmark of Gascony, a region in southwestern France known for its rich cuisine centered around duck and other poultry.
Función Premium
The dish offers a complex interplay of rich, savory, and sweet flavors. The confit provides deep, succulent duck flavor, while the pan-seared breast offers crispy skin and a tender interior. The cherry reduction adds a bright, fruity counterpoint.
The confit duck leg provides a rich, intensely savory, and slightly salty flavor profile due to the long curing and cooking process in duck fat. The pan-seared duck breast offers a richer, more pronounced duck flavor, enhanced by the crispy skin. The cherry reduction introduces sweetness, acidity, and a fruity depth that cuts through the richness of the duck. A hint of spice, such as star anise or cinnamon, may be present in the cherry reduction.
Función Premium
Confit Crispness
To achieve extra crispy skin on the confit leg, pan-fry it skin-side down in a hot pan before serving. Avoid overcrowding the pan.
Breast Sear
Score the skin of the duck breast in a crosshatch pattern before searing to render the fat and achieve optimal crispness. Start in a cold pan skin-side down and slowly increase the heat.
Cherry Reduction Balance
Taste the cherry reduction throughout the cooking process. Adjust the sweetness and acidity with a touch of vinegar or sugar as needed to create a balanced sauce.
Función Premium
Explora platos y restaurantes adicionales de Modern Australian
Explorar Modern AustralianDescubre los mejores lugares para comer y experiencias culinarias en Toowoomba.
Explorar ToowoombaAprende más sobre la cultura gastronómica, la escena de restaurantes y el patrimonio culinario de Australia.
Explorar Australia