Photo from original recipe for Crispy Juniper and Orange Thyme Duck by Donna Hay
If you’re looking beyond traditional ham for your Easter dinner look no further than this duck recipe. When I stumbled upon the picture it was love at first sight. But when I tested the recipe it was eternal love at first bite!
if you haven’t tried celeriac (celery root) and cauliflower puree you’re in for a treat. It’s a delicious, lower carb alternative to mashed potatoes. Plus it’s something different and you wouldn’t be reading this if you weren’t looking to shake it up a bit, right?
The original Australian recipe for the duck called for a couple of ingredients that are not so familiar in the states, at least not in our neck of the woods: “duck Maryland”, the Aussie term for a raw duck leg/thigh combo, and“vincotto”, a dark, sweet, thick paste produced in rural Italy by slow cooking and reducing grape must.
Fortunately, I was able to make a few substitutions and modify the technique, which shaved off hours of cooking time and resulted in a crispy, sweet and savory dish worth repeating. Don’t be intimidated by the long ingredient list. The whole meal comes together in under an hour!
ORANGE AND THYME DUCK CONFIT WITH CELERY ROOT & CAULIFLOWER PUREE
For Duck:
1 tsp rendered duck fat or oil of choice
4 cloves garlic, chopped
1½ tablespoons juniper berries
1 tablespoon finely grated orange rind
1 tablespoon lemon zest
1 cup chicken stock
⅓ cup aged sherry vinegar
¼ cup orange juice
8 sprigs thyme, divided
Salt and pepper to taste
4 duck leg confit
For Puree:
1 tablespoon extra virgin olive oil
1 1/2 tablespoons unsalted butter
1 leek, white part only, thinly sliced
1 1/2 lbs celery root (celeriac), peeled and chopped
3/4 lb cauliflower, trimmed and chopped
1½ cups whole milk
salt and pepper to taste
Prepare Puree:
Melt olive oil and butter over medium heat in a medium saucepan. Add leek and cook, stirring occasionally, for about 3 minutes. Add celery root, cauliflower and milk. Bring to a gentle boil taking care not to scald the milk. Reduce heat, cover and simmer until celeriac is tender, approximately 15-20 minutes. Remove from heat. Keep warm.
Prepare Duck:
Heat duck fat or oil in small skillet over medium heat. Quickly saute garlic until fragrant. Add in remaining ingredients, juniper berries through thyme (4 sprigs tied with twine). Bring to a boil. Reduce heat and simmer until sauce is reduced and thick enough to coat the back of a spoon.
Strain sauce through a fine mesh sieve set over a small bowl. Keep warm.
Place duck confit on wire rack set in a foil-lined baking pan. Broil on high for just a few minutes until heated through and skin is golden brown and crispy.
Serve:
Puree warm celery root and cauliflower mixture in food processor or using a stick blender. Season to taste with salt and pepper. Divide puree onto 4 serving plates. Top with duck. Spoon sauce over duck to glaze. Garnish with fresh thyme sprigs and enjoy!
Tip: Duck leg confit is fully cooked and is already seasoned with salt and pepper. If you can’t find it at your local grocery story you can order it online.
Wine pairing note: Cloudy Bay Te Wahi Pinot Noir 2015 was suggested in the original recipe. That wasn’t available locally so we substituted another pinot. But it clashed with the acidity of the orange sauce. Personally, I would have preferred some bubbles or a crisp chardonnay. But resident sommelier, Chef Theo recommends trying a Syrah. Do what works for you!