As the weather gets colder, it’s time for warm comfort food – with a twist! Impress your guests over the holidays by preparing Chef Kyle's Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi.
Season the duck thigh and leg with salt and pepper, place in a sauce pot. Add in the rest of the ingredients for the confit into the sauce pot. Put the heat onto low and let cook for about 4 hours; or until the meat falls off the bone.
When the meat falls off the bone, remove from the oil and pull off the bone. Set the meat aside and discard the oil unless you are doing another confit batch. The oil can be used twice.
In a hot sauté pan add oil and add the sliced mushrooms. Sauté until golden brown about 3-5 minutes. Add the heavy cream and herbs and let reduce by half until coats the back of the spoon.
For the puree, boil the squash until it is fork tender. Remove from the water and put the squash into a food processor. Blend until smooth consistency. Season with salt and pepper to taste.
In a hot sauce pan add the red wine and reduce by half to 2/3. Then add the demi-glace and stir in the butter over low heat.
Take a spoonful of the squash puree and put on the far side of the plate and drag the spoon through the puree. On top of the puree, add the hot pulled duck meat (might need to sauté it before plating it up). On top of the duck cover with the creamy herb mushrooms. Drizzle the duck and around the plate with the red wine demi.