Duck Confit Herb Goat Cheese & Blackberry Cabbage Timbale

Winner, 2001 Duck Recipe Contest, Chef Ken Gladysz

Serving Size {6 Servings}



4 Maple Leaf Farms Duck Bone In Leg and Thigh

4 Each Shallots, Garlic Cloves, rough sliced

1/2 Teaspoon Whole Mustard Seeds

1 Teaspoon Rough Chopped Thyme

1 oz Brandy

2 Tsp Each Salt, Course Ground Black Pepper

As Needed Duck Fat or Olive Oil

Herb Goat Cheese:

5 oz Goat Cheese

1 Tsp Each Chopped Chives, Chopped Parsley

Blackberry Cabbage:

2 Tablespoons Fat from Confit or Olive Oil

2 Shallots, finely minced

9 oz Red Cabbage, large ribs removed, thinly sliced

1 Tablespoon Blackberry Preserves

2 oz Red Wine

8 oz Duck or Chicken Stock

1 Bay Leaf

As Needed Salt, White Pepper


3 Lady Gala Apples, seeded, thinly sliced

2 oz Mixed Baby Lettuce Leaves

2 Tablespoons House Vinaigrette

1 Tablespoon Pumpkin Seed Oil

6 Crispy Potato Fans

As Needed Fried Sage Leaves


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Duck Confit: 1. Place duck legs in pan. Combine shallots, garlic, mustard seeds, thyme, brandy, salt and pepper. Rub mixture evenly over duck. Wipe sides of pan, cover with plastic wrap and refrigerate for 24 to 48 hours.

2. Remove duck from refrigerator; wipe off excess marinade. Place duck in heavy pan; cover completely with duck fat or olive oil. Place pan in 275°F pre-heated oven. Cook for 2 hours or until meat is tender, pulling away from bone. Remove duck; cool. Strain oil. Reserve for future use. Remove skin from cooled ducking. Gently pull meat into small strips. Cover and hold for service.

Herb Goat Cheese: 3. Combine cheese and herbs; blend until smooth. Divide into 6 ( 3/4 oz. ea.) portions. Roll each portion into circular shape. Cover and hold until service.

Blackberry Cabbage: 4. Heat fat or oil over medium heat. Add shallots, sweat lightly for 2 minutes. Add cabbage, mix well and sweat lightly for 5 minutes. Add preserves and wine; mix well. Simmer for 5 minutes. Add stock, bay leaf, salt and pepper; mix well. Simmer, covered about 1 hour or until cabbage is tender and liquid is reduced. Remove from heat; adjust seasoning. Cool, cover and hold for service.

To Serve: 5. Place six 2-inch x 2-inch lightly greased circular molds on half sheet pan. Place 1 oz. of cabbage, 3/4 oz. cheese and 1-1/4 oz. confit in each mold, pressing down lightly after each addition. Top with apples placed in a circle, leaving a small opening for sage garnish.

6. On 6 plates, place baby lettuce bouquets at 10 o'clock. Place timbales at base of bouquets and carefully remove molds. Drizzle 1 tsp. vinaigrette around each plate and over lettuce bouquets. Repeat the same process with 1/2 tsp. of pumpkin seed oil for each plate. Place potato fans in goat cheese at the back of each timbale. Garnish with fried sage.

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