Duck Confit and Wild Rice Napoleon

Winner, 2006 Plate Recipe Contest, Chef DeeAnn Hall

Serving Size {6 Servings}

Ingredients


Duck Filling:


3 cups Maple Leaf Farms Duck Confit Meat, pulled


1/2 cup Finely Diced Onion


1 tsp Asian 5-Spice blend


Juice and Zest from 1 Orange


Risotto:


2 Tbsp Butter


1/4 cup Finely Diced Onion


2 cups Arborio Rice


1 cup Pinot Gris wine


6 cups Chicken Stock, heated


3/4 cup Wild Rice, cooked in 3 cups of chicken stock until tender


1 cup Chopped Dried Cherries


Sauce:


1 bottle Pinot Noir


3 cups Sweet Cherry Juice


1 cup Orange Juice


1 cup Chicken Stock


2 Tbsp Finely Chopped Onion


2 Cinnamon Sticks


3 Star Anise


1 Tbsp Honey


Salt to taste


1 Tbsp Cornstarch


Assembly:


1 cup Monterey Jack cheese, coarse grate


Dried Cherries, garnish


Star Anise, garnish


Small Cinnamon Bark Strips, garnish

Directions

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1. Filling: Separate duck leg confit from its fat. Saute the onion in some of the duck fat. Add duck meat, orange juice and zest, and 5 Spice powder. Saute gently until the flavors are blended and the juice is absorbed. Set aside.


2. Risotto: In a large saucepan, saute the onion in the butter until soft, about 5 minutes. Add the rice and saute until the edges of the grain is transparent. Add wine and cook, stirring until it is absorbed. Add the hot chicken stock 1/2 cup at a time, stirring frequently until the liquid is absorbed between each addition, until the risotto is tender and creamy.


3. Meanwhile, slowly simmer the wild rice in chicken stock until tender, about 40-50 minutes Add the cooked wild rice, along with any residual liquid, to the cooked risotto. Chop the cherries coarsely and add to the rice mixture. Press the rice mixture into a sheet pan to about 3/8 inch thickness. Cover and chill until firm.


4. Sauce: Add all sauce ingredients except cornstarch to a large pot and simmer until reduced by 50%. Strain. Make a slurry with the cornstarch and some of the strained sauce. Stir into the remaining sauce. Simmer until slightly thickened, adding more cornstarch if necessary. Keep hot. If desired, rinse off the strained out spices and use for garnishing.


5. Assembly: Remove the chilled risotto from the refrigerator and cut into 18 three inch circles with a 3" ring mold. Layer the risotto, duck and cheese inside 6 ring molds (3"x2"), starting with a layer of risotto, then a layer of 2 tablespoons of duck, then a sprinkling of 1 tablespoon of cheese. Repeat and top with a layer of risotto. Chill the assembled napoleons in their rings until ready to heat and serve.


6. To serve: Remove the napoleons form their rings and heat in microwave or oven until hot. Serve with a drizzle of warm cherry sauce on top and on the plate. Garnish with a few dried cherries, a star anise and a couple of matchstick sized cinnamon bark strips.


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