Gellied Duck and Aromatic Vegetables

This refined dish features tender, confit duck legs encased in a delicate gelatin enriched with duck stock, complemented by a vibrant garnish of fava beans, carrots, kimchi, and hazelnuts. Served with a tangy tomato-kimchi sauce, it offers a sophisticated blend of flavors and textures, ideal as a chilled appetizer or light main course. This recipe serves approximately 6 people as an appetizer.

Ingredients

Duck confit

• 2 duck legs
• 100 g coarse salt
• 5 cloves garlic, unpeeled and crushed
• 1 sprig thyme
• 500 g goose fat (or duck fat)

Garnish

• 250 g fava (broad) beans, shelled
• 500 g carrots
• 50 ml olive oil
• 100 g baechu kimchi, finely sliced
• 50 g hazelnuts

Jelly

• Duck carcass
• 50 ml olive oil
• 4 shallots, roughly chopped
• 4 cloves garlic, unpeeled and crushed
• 50 ml white wine
• 700 ml water
• Salt
• 2.5 gelatin leaves (5 g)

Sauce

• 3 tomatoes, peeled and seeded
• 1 tablespoon tomato paste
• 50 g baechu kimchi
• 1/2 bunch chives, finely chopped

Equipment needed

• Oven
• Baking tray
• Medium sauté pan
• Wire rack
• Fine mesh strainer or cheesecloth
• Food processor
• Small bowls (6)
• Saucepan
• Knife and cutting board
• Paper towels
• Bowl (for ice water)

Instructions

Step 1: Prepare the duck confit

1. Marinate the duck legs in 100 g coarse salt with 5 unpeeled, crushed garlic cloves and 1 sprig thyme for 20 minutes.
2. Rinse the duck legs under cold running water to remove the salt, then pat dry with paper towels.
3. Place the marinated duck legs in a medium-sized sauté pan and cover with 500 g goose (or duck) fat. Cook slowly over low heat for approximately 1.5 hours, or until the meat is tender and falling off the bone. Allow to cool at room temperature for 30 minutes.
4. Remove the duck legs from the fat while still warm and transfer to a wire rack to drain. Once cooled slightly, remove the flesh from the bones and finely slice. Set aside.

Step 2: Prepare the garnish

1. Blanch the 250 g shelled fava beans in boiling water for 10 seconds, then refresh in iced water. Remove the skins and set aside.
2. Peel and cut 500 g carrots into small cubes. Heat 50 ml olive oil in a medium-sized sauté pan over low heat, add the carrots, cover, and sweat for 3 minutes.
3. Add 100 g finely sliced baechu kimchi and cook for 2 minutes. Add the reserved fava beans and cook for an additional 2 minutes, ensuring the temperature is controlled to preserve color. Drain and cool quickly in iced water to retain the vegetables’ vibrant color. Chop 50 g hazelnuts and set aside.

Step 3: Prepare the jelly

1. Chop the duck carcass into small pieces. Heat 50 ml olive oil in a sauté pan, add the pieces, and brown them over medium heat.
2. Add 4 unpeeled, crushed garlic cloves and cook for a few minutes. Discard the excess fat, deglaze the pan with 50 ml white wine, and reduce until nearly evaporated.
3. Add 700 ml water and a pinch of salt, then simmer gently for 45 minutes to clarify the stock, avoiding a rolling boil. Soften 2.5 gelatin leaves in ice water for 5 minutes, then squeeze out excess water and dissolve into the warm stock. Strain through a fine mesh strainer or cheesecloth. Ensure the yield is 700 ml; if reduced too much, add water to reach this volume. Set aside.

Step 4: Prepare the sauce

1. In a food processor, combine 3 peeled and seeded tomatoes, 1 tablespoon tomato paste, 50 g baechu kimchi, and 4 tablespoons of the prepared jelly. Process until smooth. Set aside.

Step 5: Assemble and chill

1. In a large bowl, carefully combine the finely sliced duck meat, the garnish (carrots, fava beans, kimchi, and chopped hazelnuts).
2. Divide the mixture equally among 6 small bowls. Pour the warm jelly over each portion to cover.
3. Transfer to the refrigerator and chill for about 1 hour, or until the jelly is fully set.

Step 6: Serve

1. Pour the tomato-kimchi sauce over the surface of each set jelly.
2. Sprinkle with finely chopped chives. Serve chilled.

Flavor profile

This dish offers a harmonious blend of rich, tender duck confit with the earthy sweetness of carrots and fava beans, the nutty crunch of hazelnuts, and the spicy tang of kimchi. The delicate gelatin encases the ingredients, while the tangy tomato-kimchi sauce adds a bright finish, creating a sophisticated and balanced taste experience.

Serving suggestion

Serve chilled as an elegant appetizer, paired with a crisp white wine or a light salad. This recipe serves 6 as an appetizer, making it perfect for a refined dinner party or special occasion.

Tips

• Ensure the duck legs are fully submerged in fat during confit to achieve even cooking and flavor.
• Blanch and refresh vegetables quickly to preserve their color and texture; control heat to avoid overcooking.
• Soften gelatin properly and dissolve it fully in warm stock to ensure a smooth jelly consistency.
• Use a fine strainer for the jelly to remove impurities, ensuring clarity.
• Prepare the sauce in advance and adjust seasoning to taste before serving.