Duck Confit and Bean Cassoulet

DUCK CONFIT AND BEAN CASSOULET

PORTIONS 4

INGREDIENTS                    QTY

Whole duck                        1 no.s

Red kidney beans            30 gm

Baked apple                       1 piece

Garbanzo beans              30 gm

Blended oil                         20 ml

Red onion                           1 no.s

Chopped thyme                                10gm

Mushrooms                       4 pcs

Rosemary                            10gm

Garlic                                    5 cloves

Orange                                 ½ no.

Cloves                                   6 pcs

Pepper black whole        10 pcs

Bread brown                      1 slice

Seasoning                           to taste

METHOD

1. Cook whole duck in vegetable oil with rosemary, garlic, black pepper whole and cloves in a low heat for at least 6 hrs till the meat is really tender and falls apart.
2. Remove from heat and let it cool. Thread the meat.
3. Remove the skin of smoked duck breast and slice it to cut it into small triangles.
4. In a pan add the skin and fat of duck and take out the fat. Remove the skin and add red onions, fork mashed red kidney beans, garbanzo beans, sliced mushrooms, chopped thyme and seasoning.
5. Add some chopped parsley before removing from heat.
6. Mix threaded duck with the beans cassoulet and make a tower with the help of # 3 cutter.
7. Cut brown bread with # 4 cutter and toast it lightly.
8. Spread little mayonnaise on the bread.
9. Make zests of orange peel and lightly candy them with sugar and water.
10. Garnish the canapé with smoked duck triangles, orange peel candy and a small dice of baked apple.