Duck Confit
with Tartufata
Duck Confit with Tartufata
12
servings30
minutes30
minutesThis is a rich, layered dish with sweet, earthy, and savory components. It pairs perfectly with the structured, brightly expressive Napa Valley Cabernet Sauvignon from B Cellars. Amplifying the complex nature of the wine with every bite.
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Ingredients
- TARTUFATA
2 lbs trumpet mushrooms
2 oz fresh truffles
1/3 cup olive oil
1 Tbsp garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt to taste
- BLACK CURRANT GASTRIQUE
1/2 cup black currant purée
3 Tbsp sugar
1/4 cup red wine vinegar
2 cups red wine
1 tsp salt
2 sprigs fresh rosemary
- ADDITIONAL INGREDIENTS**
12 oz duck rillettes
1 sourdough baguette
Directions
- TARTUFATA
- Dice trumpets into 1in cubes
- Roast at 350°F for 15-20 minutes or until they are dry
- Let cool
- Pulse in a robot coupe until they are small bits, like a tapenade
- Julienne the truffles and mix with trumpets
- In a small pot heat oil, garlic, and herbs until fragrant
- Pick herb sprigs out and pour over the mushroom mix
- Let sit for 2-3 days
- Adjust salt to liking
- BLACK CURRANT GASTRIQUE
- Mix all ingredients in a small saucepan
- Cook over medium-low heat and reduce by half until the liquid is a syrup consistency
- Remove rosemary
- Chill before serving
- CROSTINI
- Slice crostini on an angle, 3 in long (should yield approximately 12 crostinis)
- Season with olive oil, salt, and pepper
- Lightly grill or toast in the oven
- ASSEMBLY
- Drizzle gastrique on the bottom of the plate
- Top with crostini
- Spread tartufata across crostini
- Top each crostini with 1 oz quenelle of duck rillette
Pairing Suggestions
This is a rich, layered dish with sweet, earthy, and savory components. It pairs perfectly with the structured, brightly expressive Napa Valley Cabernet Sauvignon from B Cellars. Amplifying the complex nature of the wine with every bite.
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