Duck Confit and Cherry Stuffing from Chef Kenny Sloan of Fin Seafood




SIDE DISH: DUCK CONFIT AND CHERRY STUFFING
From Executive Chef Kenny Sloan
Fin Seafood, Newport News www.finseafood.com



Ingredients

4 each duck or chicken leg confit
Cherries
1 teaspoon oregano
1 teaspoon sage
1 teaspoon Italian parsley
6 cups turkey stock
2 ponds organic bread, dried
3 each organic celery stalk
1 each organic onion
4 each organic eggs
Half pound organic butter
5 each sprigs thyme
1 head garlic, cut in half

Method

Place duck legs in duck fat or (canola oil) and braise in oven at 250 degrees for 6 hours with garlic and thyme.  Sautee celery and onion in butter until soft. Whisk eggs together and add to stock. Then add celery, onion mix along with pulled duck meat and cherries to bread.  Pour stock mixture over bread and mix herbs.  Place in a butter greased pan and bake at 325 degrees for 45-60min.

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