Duck Confit

with Tartufata

Duck Confit with Tartufata

Recipe by Derick Kuntz

0.0 from 0 votes

Course: AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

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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Ingredients

US Metric

TARTUFATA
2 lbs 2 trumpet mushrooms
2 oz 2 fresh truffles
1/3 cup 1/3 olive oil
1 Tbsp 1 garlic, minced
2 sprigs 2 fresh thyme
2 sprigs 2 fresh rosemary
salt to taste
BLACK CURRANT GASTRIQUE
1/2 cup 1/2 black currant purée
3 Tbsp 3 sugar
1/4 cup 1/4 red wine vinegar
2 cups 2 red wine
1 tsp 1 salt
2 sprigs 2 fresh rosemary
ADDITIONAL INGREDIENTS**
12 oz 12 duck rillettes
1 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