Anatra Due Volte – Duo of duck
Seared breast and confit leg with new potatoes, blood oranges, celery heart, spring garlic puree and reduction sauce
As part of our philosophy at Michael’s on Naples we use whole beast where ever it is possible. Freshness, shortening the distribution and shelf time before it get to us is important – Chef David Coleman.
1 Whole duck – 5 lbs
Separate breasts from duck leaving all skin and fat around breast intact.
Remove legs from duck at joint, leaving in bones, skin and fat on the leg.
Breast (for 2)
2 T Dark balsamic vinegar
Salt and pepper
Marinate breast in balsamic overnight. Season and place breast skin side down in a medium hot pan and render down about 10 minutes, flip and sear another 2 minutes. Remove and rest for 8-10 minutes.
Duck Confit recipe
1 oz Salt
6 Cloves
2 Crushed Bay Leaf
2 Duck Leg
1 Pint Melted Duck Fat
Place duck legs in non-reactive food grade container. Coat duck legs completely with salt, bay leaf and clove. Cover with plastic hold in refrigerator up to 24 hours. Remove, rinse thoroughly, towel dry and place in cooking vessel just large enough to hold legs without stacking. Pour melted fat over legs. Cover vessel with foil or lid, place in oven preheated to 225 degrees. Cook for 3-4 hours or until the bone is loose enough to pull away from leg. Allow them to cool completely before removing or the legs will fall apart. Refrigerate in fat until needed.
Confit leg (for 2)
2 Bay leaves
4 Cloves
1 T Salt
1 Pint Rendered duck fat
Coat duck legs in salt, crushed bay leaves, and clove; cover and refrigerate 1 day. Remove, rinse well, and dry with a clean towel. Place legs and rendered fat into cooking vessel small enough to cover legs completely with fat. Place in oven at 200 degrees for 6 hours. Remove from oven and allow to cool in fat at room temperature. Refrigerate in fat at least one more day, or up to a month. Remove from refrigerator 2-3 hours before using; remove from fat wiping away excess fat and any gelatin attached to leg. (Gelatin tends to hold the excess salt and can over salt your dish) In a very hot pan place duck legs skin side down with 1/2 tablespoon of duck fat. Place into oven preheated to 450 degrees for about 7 minutes.
Reduction sauce
1 Duck – (legs and breasts removed and reserved)
1 Onion – quartered, skin removed
1 Carrot – peeled and quartered
2 Ribs Celery – cut in half
2 Cloves Garlic
1 T Tomato paste
2 C Sweet white wine
Juice and zest of 2 oranges
Remove remaining bones and meat, remove all skin and fat from bones. Place bones in a roasting pan in oven at 450 degrees for about 30 minutes until brown. In last 20 minutes of browning add all other ingredients to roasting pan except wine. When finished place all into a small pot and drain the braising pan of any excess fat. Add wine, place pan on to a burner set on high. When wine begins to boil use a wooden spoon to scrape the fond from the braising pan as the wine reduces. Reduce to a quarter of a cup. Pour remaining wine and scrapings into the reserved pot and cover all with water. Bring to a simmer and allow stock to stay at this stage 3-4 hours. Remove, strain through a chinoise into another small pot. Add the juice of 2 oranges, 2 sprig of thyme, and reduce to about 1/2 cup. Add salt and orange zest to taste.
Green garlic puree
3 Green garlic – stem and clove attached
1 1/2 C Milk
Salt – to taste
Tiny amount cayenne and lime
Separate green from the white and discard any brown parts of the garlic. Chop the white garlic parts into small pieces and allow to simmer in milk for about 45 minutes or until soft, being careful not to over reduce; cool. Chop the green tops into a medium dice and place into boiling water for no more than 2 minutes, remove and place into ice water immediately; drain when cool removing all excess water. Combine greens, half of milk and garlic whites in blender and puree. Add remaining milk gradually as needed. (Note: you cannot remove milk after you have begin puree, consistency of your puree is dependent on this). Pass mixture through a tamis and season to taste with salt, cayenne and lime.
Stich at 
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