- 4 legs Duck Confit, chilled
- 1/2 cup all-purpose flour
- 1/2 teaspoon Emeril's Original Essence
- 2 eggs, beaten
- 1 tablespoon milk
- 1 1/2 cups superfine bread crumbs*
- Vegetable oil, for frying
- 1/3 cup red wine vinegar
- 1/2 cup port wine
- 1/2 cup sugar
- 2 tablespoons minced shallot
- 1 teaaspoon minced garlic
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup Rich Duck Reduction
- 2 cups blueberries
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons cold butter, cut into pieces
Place duck confit legs on a baking sheet and refrigerate for 30 minutes. Wipe off any excess duck fat from the chilled duck confit.
In a medium shallow bowl, combine the flour and Essence. Whisk together eggs and milk in a separate shallow bowl. Place the superfine bread crumbs in a third shallow dish.
One at a time, dredge the chilled duck legs in the seasoned flour, shaking to remove any excess flour. Dip into the egg wash and then dredge in the bread crumbs, pressing to coat evenly.
Pour the vegetable oil into a large skillet with 2 to 3 inch straight sides, about 1-inch deep or 1/3 of the way up the sides of the skillet. Place a splatter screen nearby. Heat the oil to 325 degrees F. In batches, carefully place the breaded duck confit legs into the hot oil and fry, using the splatter screen for safety, turning once, until golden brown, 2 to 3 minutes on each side. Remove form the oil with a slotted spoon and drain on paper towels.
To serve, spoon 3 to 4 tablespoons of the blueberry sauce on and around each fried duck confit leg.
For the Blueberry Sauce: In a medium saucepan combine the vinegar, port, sugar, shallots, garlic, thyme, and bay leaf over high heat. Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes. Add Rich Duck Reduction, and blueberries. Bring mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 7 to 10 minutes. Season with salt and pepper. Remove from heat and swirl in cold butter pieces. Cover and keep warm. If you need to reheat before serving, do not allow the sauce to boil.
* For superfine bread crumbs, place plain bread crumbs in a food processor and pulse until finely ground.
Duck Confit Salad With Dried Berries, Stilton Cheese, And Vanilla Shallot Vinaigrette
Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes
Garlic Studded Loin Of Venison With A Berry Reduction
Florida Grouper With Tomatillo Sauce, Florida Orange Mango Salsa, Lump Crabmeat Guacamole, And Fried Yucca Chips
Fried Green Tomatoes With Crawfish in a Warm Remoulade Sauce
Veal Raviolis With A Morel Cream Sauce And Shaved Parmigiano Reggiano Cheese
Roasted Vegetable And Goat Cheese Terrine With Sun Dried Tomato Sauce
Crawfish Purses With A Tasso Cream Sauce
Eggplant Parmesan Napoleon With Spicy Tomato Sauce