Confit duck with BBQ corn, corn cream and duck skin crumble

Name: Confit duck with BBQ corn, corn cream and duck skin crumble
Ingredients: 400 ml Water; 6 units.items Ancho pepper; 10 units.items duck legs; 500 g Onions; 1200 ml Orange juice; 10 units.items Cumin; 12 units.items Garlic; 5 units.items dried oregano; Salt; Salt; 100 ml CHEF Demi-Glace; Corn; browned butter; roasted garlic; orange (zest); 1 units.items whole corn; Butter; 5 units.items Black pepper; 100 g Pistachio; 100 g crispy corn; 100 g duck skin; 5 g dried orange zest; Salt; 1 g dried thyme; 30 g Baking powder; 180 g Flour; 400 ml Chardonnay vinegar; 180 g corn flour; 420 g Buttermilk; 150 g Milk

This recipe is featured in the livestream 'Wild van het najaar - Powered by Nestlé' with Marcel de Leeuw on October 5, 2020.

Ingredients

400mlWater

6units.itemsAncho pepper

10units.itemsduck legs

500gOnions

1200mlOrange juice

10units.itemsCumin

12units.itemsGarlic

5units.itemsdried oregano

Salt

100mlCHEF Demi-Glace

5units.itemsBlack pepper

400mlChardonnay vinegar

Salt

browned butter

roasted garlic

1units.itemswhole corn

Corn

orange (zest)

Butter

100gPistachio

100gcrispy corn

100gduck skin

5gdried orange zest

1gdried thyme

Salt

30gBaking powder

180gFlour

180gcorn flour

420gButtermilk

150gMilk

3Eggs

60gSugar

75gduck fat

25gSugar

0.5lOrange juice

250gWater

35gAgar Agar

35gGellan

5gCitras

Preparation

Soak the Ancho pepper in water for 30 minutes.
Blend everything together in a blender into a fine sauce (including the rest of the ingredients except the duck legs).
Let the mixture cook down to a thick sauce/paste.
When the sauce is ready, cool it down and place the duck legs in it.
Cook the duck legs in the sauce at 72°C Celsius for 12 hours.

Roast the whole corn together with the husks in the oven at 200°C for 45 minutes.
Remove the corn from the oven, torch the corn with a blowtorch, and cut the kernels off the cob.
Finish the corn with brown butter, garlic, and salt.

Remove the liquid from the corn.
Freeze the corn in a pacojet and blend, repeating this 4 times.
Strain the corn through a fine sieve.
Warm the corn as a cream and add the butter and orange zest.

Cook the duck skin in the oven at 140°C for 45 minutes.
Blend everything together.

Mix the dry and wet ingredients separately
Then mix the ingredients together and stir well.
Bake in a buttered tin for 15 minutes at 180°C, then 40/50 minutes at 160°C. Set the oven fan to low.