We are lucky to be able to get confit duck from a friend who supplies restaurants. Several delis stock confit duck legs, you dont really need a whole duck for this recipe. If you are not able to land a confit duck, a roasted one will do as well for this dish.
1 confit duck, 2 breasts and 2 complete legs, or 4 complete legs. Confit duck can be roasted for about 40 minutes in a 200C oven to heat well through and crisp up the skin.
If using a roast duck, allow it to stand for about 10 minutes after it comes out of the oven and cut into portions.
For the sauce you’ll need: I onion, 1 stick celery and 1 carrot – each finely chopped, sunflower oil, 750ml good beef stock like NoMU Beef Fond, 1 Tbs tomato puree, some fresh parsley stalks, freshly milled black pepper, 2 Tbs redcurrant Jelly, 2 Tbs red wine vinegar, 2 Tbs Crème de Myrtille or Crème de Cassis liqueur, 2 tsp flour mixed with a little cold water, 1 tsp butter and 125g fresh or frozen blueberries, sea salt if required.
Method: Gently fry the onion in a little sunflower oil till light golden brown, add the celery and carrot and cook for a couple more minutes, taking care not to allow the onion to get too dark. Add the stock, the tomato puree, the parsley stalks and a coupe of grinds of black pepper.
Bring to the boil and simmer for about 20 minutes or until the stock has reduced to about 500ml. Pour through a sieve and push down well to extract as much of the sauce as possible.
Put the redcurrant jelly and the vinegar [you can use red wine vinegar if you choose] into a saucepan and allow to boil and caramelise. Deglaze with the liqueur and add the stock to the saucepan. Boil up and add the flour paste and simmer for a while to cook the flour. Whisk in the butter and add about three quarters of the blueberries.
Serve with the confit or roast duck and blueberries on the plate.