Pato Confitado
Sherry glazed duck confit, parsnip purèe, Manzanilla olive tapenade
Server Description
Sherry glazed duck confit, parsnip purèe, Manzanilla olive tapenade
pronunciation
PA TOE - KONE FEE TODD OH
runner description
Duck confit
Line up notes
allergies
Dairy
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ingredients
1 confit duck leg
15g Sherry Glaze
80g parsnip puree ( 1 chef spoon)
60g Olive Tapenade
30g Salsa Verde
1g lemon zest julienne (blanched)
Drizzle Extra Virgin Olive Oil
sourcing
PREP recipe 1
Duck Leg ConfitPREP recipe 2
Parsnip PureePREP recipe 3
Manzanilla Olive-Date RelishPREP recipe 4
Sherry Glaze for Pato Confitadoprocedure
- Set a duck leg and some of it's fat, SKIN SIDE DOWN, on a hot sizzle platter.
- Place in a hot oven -- 450-500 degree.
- Roast the duck leg until the skin is crisp & deep golden brown, 7-10 minutes.
- Flip the duck over and glaze with the Sherry Glaze.
- Return to the oven for another minute.
- Remove from the oven and brush with Sherry Glaze again.
- Plate as pictured: hot parsnip puree, crispy duck leg, olive relish, salsa verde, lemon zest, extra virgin olive oil.
critical control points
PACKAGING
Plateware