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Health & Fitness

Rugby Grille's Confit of Duckling "Taco" Recipe

Chef Jim shares a recipe for an app being served at the Celebrity Chef Tour next week, made with confit of duckling, pasilla chile, guacamole, micro cilantro, chimichurri and pickled jalapeño!

On Sept. 22, will host the national . Guest celebrity chefs Aaron Butts from Joseph Decuis in Roanoke, IN and David Gilbert from Forest Grill in Birmingham, will be collaborating with ’s executive chef Jim Bologna to create a memorable six course meal with appropriately paired wine tasting.

Today, we’re sharing a recipe for one of the gourmet appetizers that will be served at the dinner: duck tacos, made with confit of duckling, pasilla chile, guacamole, micro cilantro, chimichurri and pickled jalapeño. If you’d like to sample this dish and more, come out to the dinner next week — it’s open to everyone who wants to support the James Beard Foundation. For more information and ticket inquiries email jeff@celebritycheftour.com.

To prepare:

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  • Take a two ounce duck for three tacos and place on copper pan with pasilla sauce, place in 350 degree oven until warm
  • Meanwhile, take a small rectangular plate and place three dollops of avocado puree top with a taco shell on each dollop
  • Place duck, crème freche, pickled jalepeno, chimichurri, baby cilantro

 

Duck confit

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  • Season duck legs and thighs with salt and white pepper
  • Bring up slowly to a simmer in duck fat with herbs and garlic. Let simmer approximately 2.5 hours check for doneness, and have it finish in oven
  • Let cool in a ice bath, then place in the cooler
  • Pull meat off bones reserve for tacos
  • With remaining fat, strain through chinois and label date for future use
  • Cyrovac enough duck in a bag for 1/9 pan, label date for future use

 

Pasilla marianade

  • 12 cloves garlic
  • ½ cup blended oil

Heat oil in pot. Roast garlic until brown, reserve

  • 6 dried pasilla chiles, stemmed, toasted, soaked in 1 c hot water
  • 2 t oregano, dried
  • 1 t black pepper
  • 1 t cumin
  • 1 c honey
  • 3 oz white balsamic vinegar

Toast chiles in oven for two minutes. Cover with  hot water, strain. Toast dry spices until fragrant. Blend all until smooth puree

 

Sauce

  • Equal parts marinade
  • Equal parts water
  • Salt to taste

Combine all. Label date for future use.

 

Avocado Puree

Puree in robot coupe food processor: avocado, lime juice and salt

 

Pickled Jalepenos

  • Bring to boil, white balsamic, garlic, pickling spice, water, sugar
  • Pour over julienne jalapenos and let steep

 

Crème Freche

  • ½ qt heavy cream
  • 1 ½ T buttermilk
  • Juice of a lemon

Mix to combine, heat until just above room temp about 110 degrees. Let sit over night in a warm spot covered with cheesecloth, 80 degrees 

 

Chimmicurri

  • ½ c parsley, minced
  • ½ c red onion, brunoise
  • ½ c red pepper, brunoise
  • ¼ c Extra virgin olive oil
  • ¼ c oregano, minced
  • 2 t salt
  • ½ t chili flakes
  • 4 garlic cloves, minced
  • 2 oz champagne vinegar

Emulsify with whisk, label date for future use.

*only add vinegar to the pan that is used - when stored, do not put in vinegar

ENJOY!

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