John Myers
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Duck Monotony
The perfect duck monotony recipe with a picture and simple step-by-step instructions.
Dry marinade:
- 3 Pc. Sprigs of thyme
- 3 Pc. Rosemary sprigs
- 100 g Coarse sea salt
- 1 Pc. Clove
- 1 tbsp Coriander seeds
- 1 Pc. Cinnamon stick
- 1 tsp Black peppercorns
Confit duck:
- 5 Pc. Duck leg
- 5 Pc. Sprigs of thyme
- 5 Pc. Rosemary sprigs
- 1 tsp Black peppercorns
- 1 Pc. Garlic bulb
- 1 kg Lard
- 2 tbsp Honey
Plum sauce:
- 500 g Plums
- 100 g Ham cubes
- 3 Pc. Garlic cloves
- 1 Pc. Onion
- 3 tbsp Mustard medium hot
- 400 ml Poultry stock
- Salt
- Pepper
- 200 ml Red wine
Gorgonzola polenta:
- 220 g Polenta
- 1 l Water
- 150 g Gorgonzola
- Butter
- Salt
- Pepper
Grilled tomato:
- 5 Pc. Cocktail tomatoes
- 3 tbsp Olive oil
- 3 tbsp Honey
Confit duck:
- For the marinade, all ingredients are carefully chopped up in a mortar and placed in a large bowl. The duck legs are washed off with cold water, dried and rubbed with the dry marinade. Then they have to steep in the refrigerator for two hours. After this time, the marinade is washed off again and the duck legs dried again. Then you put them in a large roasting pan and pour the lard on it. Ideally, the duck parts should be completely covered with lard. Add thyme, rosemary, peppercorns and the halved garlic bulb. Put the whole thing in the oven at 160 degrees for 2.5 hours. Then take the duck parts out of the roaster and let them drain on a grid. Brush with honey just before serving and grill until crispy in the oven.
Plum sauce:
- Peel the onion and garlic and cut into cubes. Heat the bacon in the pan and fry it together with the onion and garlic cubes until translucent. Stir in the mustard. Wash the plums, cut into small pieces and toss in the pan. Sauté briefly and deglaze with red wine. Then add the stock and let it simmer for 15 minutes. Puree the sauce and bring to the desired consistency with water. Season to taste with salt and pepper.
Gorgonzola polenta:
- Bring the water to a boil and stir in the polenta. Simmer over a low heat for 15 minutes and stir again and again so that the polenta doesn’t burn. Cut the Gorgonzola into cubes and stir in. Just before serving, season with salt and pepper and fold in a good piece of butter.
Grilled tomato:
- Preheat the oven to 200 degrees. Mix the oil and honey in a small bowl and brush the tomatoes with it. Cook in the hot oven for about 10 minutes.
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