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Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice (Emeril Lagasse) Recipe

Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice (Emeril Lagasse) Recipe

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Fried Duck Confit with Whiskey Braised Applesauce and Wild Rice (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup reserved confit fat
2 duck confit legs
1/2 cup flour
1 tsp essence , recipe follows
whiskey braised applesauce, recipe follows
wild rice , for serving
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
8 tbsps (1 stick) unsalted butter, cut into 8 pieces, plus 1 tbsp
1 1/2 tbsp finely chopped fresh ginger (from about a 2-inch piece)
6 granny smith apples (about 3 lb), peeled, cored, and coarsely chopped
1 cup bourbon
1 cup packed dark brown sugar
1 tsp ground cinnamon
1/2 tsp salt

Directions:

Heat the reserved confit fat in a medium skillet over medium-high heat. In a small bowl, combine the flour and Essence. Dredge the duck legs in the flour, pressing to coat well. Add the duck legs to the hot oil and cook, 1 1/2 to 2 minutes per side, or until golden brown and crispy. Carefully remove the legs from the pan and lightly drain on paper towels. Serve immediately over wild rice with Whiskey Braised Applesauce.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Whiskey Braised Applesauce:
Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the apples are very tender, about 45 minutes.
Puree the mixture in a blender or food processor. Return the puree to the saucepan and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time. Serve immediately, or cover and keep warm until ready to serve.
Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4457.83 Kcal (18664 kJ)
Calories from fat	3382.59 Kcal
		% Daily Value*
Total Fat	375.84g	578%
Cholesterol	971.8mg	324%
Sodium	8517.31mg	355%
Potassium	1556.84mg	33%
Total Carbs	262.48g	87%
Sugars	176.53g	706%
Dietary Fiber	25.63g	103%
Protein	13.53g	27%
Vitamin C	38mg	63%
Vitamin A	4.7mg	158%
Iron	8.9mg	50%
Calcium	506.1mg	51%

Amount Per 100 g
Calories	301.6 Kcal (1263 kJ)
Calories from fat	228.85 Kcal
		% Daily Value*
Total Fat	25.43g	578%
Cholesterol	65.75mg	324%
Sodium	576.24mg	355%
Potassium	105.33mg	33%
Total Carbs	17.76g	87%
Sugars	11.94g	706%
Dietary Fiber	1.73g	103%
Protein	0.92g	27%
Vitamin C	2.6mg	63%
Vitamin A	0.3mg	158%
Iron	0.6mg	50%
Calcium	34.2mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.