Duck Confit With Summer Ratatouille, Chickpea Socca, and Green Olive Sauce

This recipe was demonstrated by Mauro Pando Executive Chef, Grand Café at CUESA's Market to Table program on July 26, 2008.

Serves 4-6

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INGREDIENTS

Duck Confit
10-12 duck legs                       
4 tablespoons kosher salt                                
1 tablespoon black pepper                               
1 tablespoon toasted fennel seed, crushed       
Zest from 1 orange                               
1 tablespoon chopped rosemary                      
5 juniper berries, crushed                   
1 quart (or just enough to cover legs in a roasting pan with lid) duck fat or canola/olive oil blend

Chickpea Socca
½ cup all purpose flour                                             
1 cup garbanzo flour                                        
2 teaspoons salt                                                           
½ teaspoon white pepper                                           
¼ cup cream                                                   
1 egg                                                    
1 cup water                                                      
1 tablespoon olive oil
Fleur de sel, to taste

Ratatouille
1½ pounds various summer squash, medium dice                    
1½ pounds Japanese eggplant, medium dice                             
2 cups gypsy peppers (about 6-8 peppers), roasted                                         
1 California sweet onion, diced                        
3 cups red-vine ripe tomatoes, large dice                                 
¼ cup garlic, chopped                                                 
6 anchovy fillets                                               
1 cup basil, thinly sliced                                                           
¼ cup parsley, chopped          

Green Olive Duck Sauce
1 gallon duck stock (high quality store bought or see recipe below)
1 cup shallots, chopped
1 cup leeks, chopped
12 peppercorns
7 bay leaves
6 sprigs thyme
4 juniper berries
2 cups pinot noir (reduce to 1 cup over a low heat in a small sauce pan)
1½ cups large green olives, medium dice    

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PREPARATION

For the confit

1. Combine salt and spices and rub on the duck legs; refrigerate overnight
   
   
2. Pre-heat oven to 250º. Shake off excess salt and spices. Heat a sauté pan over medium-low heat and sear skin until the fat renders from the legs and the skin browns. Place legs in a roasting dish and pour the rendered fat along with the quart of duck fat or oil blend over the legs, making sure they are covered.
   
   
3. Bake for 1½ hours. Check to see doneness by inserting a skewer into the leg making sure that the meat releases from the bone with very little resistance. Remove from fat and re-heat in saucepan, searing so that skin becomes crispy.
   
   

For the socca

1. Sift dry ingredients together in a bowl.
   
   
2. Combine cream, egg, and water in a bowl and whisk into the dry ingredients. Whisk in olive oil. Rest for one hour before using.
   
   
3. Heat olive oil in a skillet over medium heat and cook socca like a savory crepe. Add a ladle full of batter to skillet, cook until golden brown, flip and cook second side. Dust with Fleur de sel. Make enough soccas for each person you are serving and set aside.
   
   

For the ratatouille

1. In separate pans, sauté squash and eggplant in olive oil until just soft; season with salt and pepper. Place in a large bowl or pan to cool together.
   
   
2. Roast and peel peppers. Slice into large pieces and add to squash and eggplant.
   
   
3. Sauté garlic and onions until almost translucent and add the anchovy. Cook until the anchovy dissolves, add the tomatoes and cook until they just begin to break up. Add the squash mixture. Add the basil and parsley when all vegetables cool to room temperature. Stir together and re-season as needed. Re-heat right before serving.

For the sauce

Simmer all ingredients together except for the green olives, reduce until it is thick and coats the back of a spoon. Strain and then add the chopped olives. Simmer for another 15 minutes and cool.

To Serve

Have a plate ready for each person you are serving. Take a socca and fold in half twice and set onto a plate. Spoon some of the warm ratatouille into a small pile next to the socca. Lean two duck legs up against the ratatouille. Top with watercress or any other micro-greens. Drizzle with green olive sauce. Serve immediately.