Bourbon & Maple-Glazed Duck
with fava bean, butternut squash and
applewood-smoked bacon succotash

From: Exective Chef, Josh Brown – Bouchon, Santa Barbara

Recipes:
Duck Stock
Duck Confit
Maple Glaze
Succotash

• Duck bones
• 2 cups chopped carrots
• 2 cups chopped celery
• 4 cups chopped onions
• 4 gallons water

Preparation:

Remove duck legs and duck breast from the bird, set aside.
Roast bones in roasting pan at 450º for 1 hour or until golden—turn in 30’.

To roasting pan add water, carrots, celery, and onion
Boil and reduce heat.
Simmer for 6-8 hours, or until liquid is reduced to 2 quarts.

2. Duck Confit:

Purchase 4 duck legs and 1 lb. duck fat from reputable butcher.

Preparation:

Dry cure legs in refrigerator overnight in 1 part sugar, 2 parts salt.
Immerse legs in hot duck fat, take care not to splatter.
Add 4 dried bay leaves and 8 crushed juniper berries.
Bring to boil on stovetop, remove and put in 225° oven for 3 hours.
Set aside to cool.

3. Bourbon Maple Glaze

1 gallon bourbon whiskey

½ gallon maple syrup

¼ pound fresh thyme

Preparation:

Reduce whiskey in stainless pot (careful not to flame)
Add syrup last 3 minutes
Steep thyme for 15 minutes off heat

8 oz. applewood-smoked bacon (julienne)

4 oz. leeks (julienne)

2 ears corn (cut from the cob)

8 oz. fava beans (cleaned and cooked)

1 lb. regular butternut squash

4 oz. fresh picked thyme

2 oz. heavy cream

Preparation:

Sauté bacon until properly cooked.
Add leeks, corn and butternut squash, cook thoroughly.
Add cream, thyme and season with salt and pepper to taste.

In a separate pan cook the succotash as described in the recipe and set aside (keep warm for serving).

In a cold dry pan, over medium heat, slowly render duck breast and remove from pan when completely cooked (pour off excess fat).

Replace pan over fire and increase heat. Sear cooked confit leg until exterior is golden brown.

Return breast to pan, add bourbon glaze and cook until a syrup-y consistency

Finish glazed duck in the oven at 450º for 2-3 min. This will cook center slightly and heat duck. After removing breast from oven let stand for 2-3 min., then slice.

Presentation:

On the plate, place heaping mound of succotash in center, arrange duck slices around succotash. Place duck confit on top of succotash and garnish with thyme. Bon Appètit!