Gourmet Duck Confit Steak with Crispy Rice Risotto
#MichelinGuide #DuckConfit #DuckSteak #ElectricCookerRecipe #CrispyRiceRisotto #MushroomSauce
Inspired by the duck confit steak featured on the popular TV show ‘Michelin Guide’, this recipe brings an elegant restaurant-style dish right into your home kitchen. We’ll transform simple duck legs from a whole duck into incredibly tender and flavorful confit using the convenient ‘keep warm’ function of an electric pressure cooker. Paired with a savory crispy rice risotto and a rich shiitake mushroom broth sauce, this dish is perfect for a special occasion or a delightful weekend meal. Experience the magic of duck confit without the complexity!
Duck Confit Ingredients- 1 Duck Leg (from whole duck, prepared)
- 2 Sprigs Fresh Dill
- 1 Sprig Fresh Thyme
- 2 tsp Dried Basil Powder
- 2 tsp Mixed Herb Powder
- 3 Bay Leaves
- 4 Cloves Garlic (whole)
- 1 tsp Smoked Paprika Powder
- 1 tsp Coarse Salt
- 1 tsp Whole Black Peppercorns
- 1/2 cup (approx. 120ml) Olive Oil
Crispy Rice Risotto Ingredients- 1/4 cup Dried Shiitake Mushrooms
- 2 cups (approx. 480ml) Water from Rehydrating Shiitake
- 1/5 Carrot (finely diced)
- 2 cups Crispy Rice Cakes (Nurungji)
- 2 cups Duck Broth (or Chicken Broth)
- 1 tsp Salt (or to taste)
- 1 tsp Black Pepper (or to taste)
- 1 cup (approx. 240ml) Heavy Cream or Mozzarella Cheese
Mushroom Broth Sauce Ingredients- 2 cups (approx. 480ml) Shiitake Mushroom Broth
- 2 tbsp Soy Sauce (or seasoned soy sauce)
- 1/4 cup Dried Shiitake Mushrooms
- 1/4 cup Dried Shiitake Mushrooms
- 2 cups (approx. 480ml) Water from Rehydrating Shiitake
- 1/5 Carrot (finely diced)
- 2 cups Crispy Rice Cakes (Nurungji)
- 2 cups Duck Broth (or Chicken Broth)
- 1 tsp Salt (or to taste)
- 1 tsp Black Pepper (or to taste)
- 1 cup (approx. 240ml) Heavy Cream or Mozzarella Cheese
Mushroom Broth Sauce Ingredients- 2 cups (approx. 480ml) Shiitake Mushroom Broth
- 2 tbsp Soy Sauce (or seasoned soy sauce)
- 1/4 cup Dried Shiitake Mushrooms
Cooking Instructions
Step 1
Start by preparing the duck leg. If using a duck leg from a whole duck preparation, rinse it thoroughly under cold running water 1-2 times. Trim away any excess fat from the inside of the duck leg for a cleaner flavor.
Step 2
Season the duck leg with the basic seasonings. Rub coarse salt and whole black peppercorns evenly over both sides of the duck leg, as if massaging it. This helps the seasoning penetrate deeply into the meat, ensuring a delicious confit.
Step 3
We’re going to transform this duck leg into a special confit steak! Make sure to season the inner side of the duck leg thoroughly with salt and pepper as well. Adequate seasoning is key to a flavorful steak, both inside and out.
Step 4
Add herbs to enhance the flavor. Arrange fresh dill and thyme sprigs attractively over the duck leg. Feel free to use other fresh herbs available at the market, such as basil or mint, according to your preference.
Step 5
Now, let’s begin the special cooking process for the confit. Fill the inner pot of your electric pressure cooker with a generous amount of water. Confit is traditionally cooked slowly in oil at low temperatures, which can be difficult to maintain at home. The ‘keep warm’ function of an electric cooker is perfect for achieving a consistent, gentle low-temperature cooking environment.
Step 6
First, use the ‘keep warm’ or ‘reheat’ function to bring the water in the cooker to the ideal low temperature for confit (around 50-60°C or 122-140°F). This preheating helps prevent the temperature from dropping too drastically when you add the duck. Since the keep warm function maintains the temperature, you can conveniently prepare the confit without constant monitoring.
Step 7
Now it’s time for the second seasoning stage. Remove the duck leg that you’ve already lightly seasoned and adorned with herbs. This step will add even more layers of flavor and aroma.
Step 8
For the second seasoning, use smoked paprika powder, dried basil powder, and mixed herb powder. Coat the duck leg evenly with these spices. Smoked paprika powder adds a subtle smoky essence and a hint of spice, making it particularly suitable for grilled and roasted dishes.
Step 9
Place the seasoned duck leg into a zip-top bag. Add a few whole garlic cloves; as they cook, their aroma will infuse into the duck, enhancing its flavor. Pour in enough olive oil to completely submerge the duck leg. The olive oil acts as the primary cooking medium for the confit.
Step 10
Seal the zip-top bag, ensuring as much air as possible is removed. Carefully submerge the sealed bag into the warm water in the electric cooker. Close the lid and allow the duck leg to cook gently at a low temperature for about 4 hours. This slow cooking process will make the duck leg incredibly tender, forming the basis of the confit.
Step 11
While the duck confit is slowly cooking, let’s prepare the crispy rice risotto and the sauce. First, soak the dried shiitake mushrooms in lukewarm water for about 30 minutes. Once rehydrated, squeeze out excess water firmly with your hands. Importantly, do not discard the soaking liquid! This mushroom-infused water will be a precious ingredient, adding deep umami flavor to both the sauce and the risotto.
Step 12
Let’s create a rich and flavorful shiitake mushroom broth sauce. Pour the reserved shiitake mushroom soaking water into a saucepan.
Step 13
Add a portion of the squeezed shiitake mushrooms to the pot as well. As this mixture simmers, the intense shiitake flavor will further develop, enriching the sauce. Season with soy sauce or seasoned soy sauce. Bring to a boil over high heat, then reduce to medium-low and let it simmer gently until the sauce thickens to your desired consistency.
Step 14
Now, let’s make the savory and satisfying crispy rice risotto. We’ll use the crispy rice cakes (nurungji) and duck broth that might have been included with your whole duck preparation. If you don’t have nurungji, you can substitute it with soaked glutinous rice. If duck broth isn’t available, the shiitake mushroom soaking water can be used as a base.
Step 15
Prepare the ingredients for the nurungji risotto. Finely dice the rehydrated shiitake mushrooms that you squeezed the water from. Their chewy texture and rich flavor will complement the risotto beautifully.
Step 16
Finely dice the carrot to a similar size as the mushrooms. The addition of carrots adds a lovely color and a touch of sweetness, enhancing the overall flavor profile of the risotto.
Step 17
Combine the shiitake mushroom soaking water and duck broth (or more shiitake water) in a pot. Add the diced shiitake mushrooms and carrots, and bring to a boil. Cook until the vegetables are tender.
Step 18
Now, let’s check on the duck confit. It has been cooked gently at a low temperature for an extended period, resulting in perfectly tender confit. The herbs will have turned a deep brown, indicating they’ve imparted their aroma. Carefully remove the duck confit from the pot. It’s now ready for the next step: crisping it up in the oven.
Step 19
Once the broth comes to a rolling boil, add the crispy rice cakes (nurungji) and continue to cook over medium heat. Stir occasionally to prevent sticking. The nurungji will soften and help thicken the risotto to a creamy consistency.
Step 20
To achieve a creamy texture in the risotto, stir in heavy cream or mozzarella cheese and cook until melted and incorporated. Adding cheese also provides a slight saltiness, which might eliminate the need for additional salt. Stir gently as it cooks. Adjust the seasoning with salt and pepper at the end if necessary.
Step 21
Here is the duck leg, tender and succulent from its low-temperature oil bath. Now, we’ll finish it in the oven to achieve a deliciously crispy exterior. Preheat your oven to 220°C (425°F). We’ll use a high heat for a short time to crisp up the skin.
Step 22
Before placing the duck in the oven, add another layer of flavor. Brush both sides with basil powder and sprinkle with a little more smoked paprika powder. Drizzle a touch more olive oil over the duck; this will help create a wonderfully crispy and glossy skin as it bakes.
Step 23
Bake in the preheated 220°C (425°F) oven for about 20 minutes. Cooking times may vary depending on your oven. After 20 minutes, switch to the broiler setting (top heat only) for another 10 minutes to achieve an incredibly crispy skin while keeping the inside moist and tender. This completes the duck confit. For a complete meal, place cherry tomatoes alongside the duck to roast; simply drizzle with olive oil without additional seasoning.
Step 24
The crispy rice risotto is now ready. It has a lovely texture, with the rice grains still distinct yet enveloped in a creamy sauce.
Step 25
Now, let’s assemble the dish for a beautiful presentation, reminiscent of the restaurant-style confit steak. Start by spreading a generous portion of the warm nurungji risotto onto the center of your serving plate.
Step 26
Here is the duck confit leg, perfectly roasted in the oven for about 30 minutes. The skin is golden brown and appetizing, and the cherry tomatoes are tender and juicy. The duck leg looks moist and incredibly inviting.
Step 27
Carefully place the beautifully roasted duck confit leg on top of the nurungji risotto. Arrange the roasted cherry tomatoes around the duck, adding a vibrant splash of color to the plate.
Step 28
Finally, drizzle the prepared shiitake mushroom broth sauce lightly over the duck and around the edges of the plate. This sauce will elevate the overall flavor profile of the dish. Behold! Your restaurant-quality confit duck steak with crispy rice risotto is complete. It’s a dish perfect for sharing with loved ones and celebrating special moments.
