Duck Confit On Corn And Baby Butterbean Succotash With Smoked Tomato Ketchup Recipes

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HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Provided by Jamie Oliver

Categories     condiment

Time 1h45m

Yield about 1 pint

Number Of Ingredients 15

1 large red onion, peeled and roughly chopped
1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
Sea salt
1 teaspoon freshly ground black pepper
1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
3/4 cup plus 2 tablespoons red wine vinegar
1/3 cup soft brown sugar

Steps:

  • Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
  • Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
  • Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
  • Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

DUCK CONFIT SLIDERS



Duck Confit Sliders image

Provided by Guy Fieri

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 42

Duck fat, enough to cover legs
3 tablespoons coarse salt
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon smoked paprika
Four 8 ounce each duck legs, trimmings reserved
1/2 teaspoon black peppercorns
1/4 teaspoon whole coriander seeds
Cranberry Jam, recipe follows
12 Hawaiian bread slider rolls, such as Kings
Fennel and Celery Root Slaw, recipefollows
Fennel and Celery Root Slaw, recipe follows
Butternut Squash Chips, for serving, recipe follows
1 1/2 tablespoons canola oil
1 small red onion, julienned
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 1/4 cups cranberry juice cocktail
3/4 cup dried cranberries
2 tablespoons red wine vinegar
Juice of 1/2 a lemon
3/4 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons apple cider vinegar
3 teaspoons granulated sugar
1 1/2 teaspoons Dijon mustard
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 1/2 cups julienned celeriac (about 1 small celery root, peeled)
1/2 cup peeled and grated carrots
1 Granny Smith apple, cut into 1/8- by 1 1/2-inch matchsticks
1/2 small bulb fennel, julienned and fronds reserved
1/2 small bulb fennel, julienned and fronds reserved
1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon light brown sugar
1/8 teaspoon ground black pepper
Pinch cayenne
2 small butternut squash, peeled
Melted duck fat, for frying (or canola oil)

Steps:

  • Add the duck fat to a heavy pot and allow it to melt over low heat. Mix the salt, brown sugar, cinnamon, cumin and paprika in a small mixing bowl. Pat the duck legs with paper towels and sprinkle all sides generously with the spice mix. Refrigerate, uncovered, for 15 minutes.
  • Remove and place the legs skin-side up in the duck fat, making sure they're completely submerged. Add the peppercorns and coriander seeds. Using an instant-read thermometer, bring the duck fat to a lazy simmer, 165 to 175 degrees F. Gently confit the legs in the simmering fat until the duck is fork tender, about 2 1/2 hours. Remove and cool.
  • Meanwhile, add the reserved duck trimmings to a pan and cook to render the fat over low heat. Place onto a paper-towel-lined plate and reserve until serving.
  • Using a sharp knife, remove the skin from the legs. Using two forks, shred the confit following the grain of the protein. Mix with 1/4 cup of the confit fat.
  • Set a flat top griddle over high heat. Sear the skin on both sides to make a crunchy, cracklin'-style texture, about 7 minutes total. Finely julienne and set aside. Add the confit to the griddle in batches and crisp until golden brown, 2 to 3 minutes.
  • To assemble, spread Cranberry Jam onto the tops and bottoms of each bun. Build sliders with 2 ounces (about 1/4 cup) of confit, then a layer of crispy skin. Top with 2 tablespoons Fennel and Celery Root Slaw. Replace the top bun. Serve immediately with Butternut Squash Chips.
  • In a medium saucepot, bring the oil to medium heat. When the oil begins to shimmer, add the onions, season with some salt and pepper and brown for 5 to 7 minutes. Deglaze with the cranberry juice and stir to scrape up any browned bits. Add the cranberries and red wine vinegar. Simmer to completely soften the cranberries and until the jam is thickened and glossy, about 12 minutes. Remove from the heat and stir in lemon juice to taste. Season again with salt and pepper as desired.
  • Transfer to a serving dish and serve warm. Can be made ahead and refrigerated in an airtight container for up to a week.
  • In a large mixing bowl, briskly whisk the mayonnaise, sour cream, vinegar, dugar, mustard and salt and pepper to taste until smooth. Toss the celery root, carrots, apples, fennel and 2 tablespoons of the reserved fennel fronds into the dressing to coat evenly.
  • Cover with plastic and refrigerate for 30 minutes to allow the flavors to fully integrate.
  • Remove and toss again. Serve garnished with a few more fennel fronds.
  • In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
  • Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
  • Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.

EASY DUCK CONFIT



Easy Duck Confit image

The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves of patience? Surely chefs have a trick to getting those duck legs to be so rich, so luxurious? This version is not traditional, and it is still a time investment for home cooks (the legs are cured for 24 hours, and then cooked for about 3 ½ hours more). But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. And the method is truly simple, with results that are just as outrageously good. The duck lasts for at least 5 days in the refrigerator, and should be reheated in a 350-oven until warm. Then run the legs under the broiler until crisp.

Provided by Melissa Clark

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 bay leaf, crumbled
8 moulard duck legs (about 4 pounds total), rinsed and patted dry but not trimmed
Roasted potatoes, noodles or sturdy salad greens for serving
Bitter salad greens such as arugula, chicory and/or radicchio, for serving

Steps:

  • In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
  • The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
  • Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
  • Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS



Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories     Onion     Tomato     Side     Sauté     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Corn     Lima Bean     Fall     Summer     Healthy     Low Cholesterol     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • Stir in basil and serve.

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