Confit Carrot Terrine, Mandarin Gelée, Smoked Duck Jus
Confit Carrot Terrine, Mandarin Gelée, Smoked Duck Jus
Ingredients
For the Confit Carrot Terrine
- 1 1/2 pounds carrots, medium, peeled, trimmed, and cut into 4-inch lengths
- 2 cups duck fat, rendered
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, peeled, lightly crushed
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black peppercorns, crushed
- 1/2 teaspoon agar-agar powder
- 1/2 cup carrot juice, freshly pressed
For the Mandarin Gelée
- 4 mandarin oranges, zested and juiced (about 1/2 cup juice)
- 1 tablespoon granulated sugar
- 1/4 teaspoon agar-agar powder
- 2 tablespoons water
- 1/8 teaspoon kosher salt
For the Smoked Duck Jus
- 1 pound smoked duck bones, roasted
- 1/2 yellow onion, medium, roughly chopped
- 1 carrot, medium, roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 cup red wine, dry
- 3 cups chicken stock, high-quality, unsalted
- 1 tablespoon cold butter, unsalted, cubed
- kosher salt, to taste
- freshly ground black pepper, to taste
For Garnish
- microgreens, delicate, such as carrot tops or pea shoots
- flaky sea salt, such as Maldon
Instructions
- 1
Prepare the Confit Carrot Terrine: Preheat oven to 300°F (150°C). Arrange the trimmed carrots in a single layer in a small oven-safe dish or vacuum-sealable bag. Add duck fat, thyme, bay leaves, garlic, kosher salt, and black peppercorns. Ensure carrots are fully submerged in fat. If using a dish, cover tightly with foil. If using a vacuum bag, seal.
⏱️ 15 min•🌡️ 300
- 2
Confit the carrots: Cook in the preheated oven for 1 1/2 to 2 hours, or until carrots are tender but still hold their shape. A knife should slide through with minimal resistance. Carefully remove carrots from fat, reserving the fat and aromatics. Let carrots cool completely.
⏱️ 120 min•🌡️ 300
- 3
Assemble the Terrine: Line a small terrine mold (approximately 6x3x3 inches) or a small loaf pan with plastic wrap, leaving an overhang on all sides. Arrange the confit carrots tightly in layers within the mold, alternating directions for a mosaic effect. Press down firmly after each layer to eliminate air pockets.
⏱️ 20 min
- 4
Bind the Terrine: In a small saucepan, whisk together carrot juice and 1/2 teaspoon agar-agar powder. Bring to a simmer over medium heat, whisking constantly for 1 minute until agar-agar is fully dissolved. Pour this mixture evenly over the carrots in the mold. Fold the plastic wrap overhang over the top of the terrine. Place a weighted object (e.g., another loaf pan with cans) on top to press the terrine. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
⏱️ 10 min
- 5
Prepare the Mandarin Gelée: In a small saucepan, combine mandarin juice, zest, sugar, water, and kosher salt. Whisk in 1/4 teaspoon agar-agar powder. Bring to a gentle simmer over medium heat, whisking constantly for 1 minute until agar-agar is fully dissolved. Pour the gelée into a shallow dish or small sheet pan, creating a thin layer (about 1/8-inch thick). Refrigerate until set, about 30 minutes.
⏱️ 10 min
- 6
Prepare the Smoked Duck Jus: In a medium saucepan, heat a tablespoon of the reserved duck fat over medium-high heat. Add smoked duck bones and sear until lightly browned, about 5-7 minutes. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Stir in garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
⏱️ 15 min
- 7
Deglaze and Simmer Jus: Deglaze the pan with red wine, scraping up any browned bits from the bottom. Reduce by half. Add chicken stock and bring to a simmer. Reduce heat to low and gently simmer for 45 minutes to 1 hour, or until the liquid has reduced by about one-third and flavors are concentrated. Skim any impurities from the surface as needed.
⏱️ 60 min
- 8
Finish the Jus: Strain the jus through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Return the strained jus to a clean saucepan. Bring to a gentle simmer and reduce further until it coats the back of a spoon. Whisk in cold butter until emulsified and glossy. Season with kosher salt and freshly ground black pepper to taste. Keep warm.
⏱️ 15 min
- 9
Portion and Plate: Unmold the confit carrot terrine by inverting it onto a cutting board. Carefully remove the plastic wrap. Using a sharp, thin knife, slice the terrine into 1/2-inch thick portions. Cut the set mandarin gelée into small, irregular shards or precise squares.
⏱️ 10 min
- 10
Final Plating: Spoon a generous pool of warm smoked duck jus onto the center of each plate. Carefully place a slice of confit carrot terrine on top of the jus. Artfully arrange a few shards of mandarin gelée around the terrine. Garnish with delicate microgreens and a sprinkle of flaky sea salt. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Confit Carrot Terrine, Mandarin Gelée, Smoked Duck Jus
Ingredients
For the Confit Carrot Terrine
- 1 1/2 pounds carrots, medium, peeled, trimmed, and cut into 4-inch lengths
- 2 cups duck fat, rendered
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, peeled, lightly crushed
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black peppercorns, crushed
- 1/2 teaspoon agar-agar powder
- 1/2 cup carrot juice, freshly pressed
For the Mandarin Gelée
- 4 mandarin oranges, zested and juiced (about 1/2 cup juice)
- 1 tablespoon granulated sugar
- 1/4 teaspoon agar-agar powder
- 2 tablespoons water
- 1/8 teaspoon kosher salt
For the Smoked Duck Jus
- 1 pound smoked duck bones, roasted
- 1/2 yellow onion, medium, roughly chopped
- 1 carrot, medium, roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 cup red wine, dry
- 3 cups chicken stock, high-quality, unsalted
- 1 tablespoon cold butter, unsalted, cubed
- kosher salt, to taste
- freshly ground black pepper, to taste
For Garnish
- microgreens, delicate, such as carrot tops or pea shoots
- flaky sea salt, such as Maldon
Instructions
- 1
Prepare the Confit Carrot Terrine: Preheat oven to 300°F (150°C). Arrange the trimmed carrots in a single layer in a small oven-safe dish or vacuum-sealable bag. Add duck fat, thyme, bay leaves, garlic, kosher salt, and black peppercorns. Ensure carrots are fully submerged in fat. If using a dish, cover tightly with foil. If using a vacuum bag, seal.
⏱️ 15 min•🌡️ 300 - 2
Confit the carrots: Cook in the preheated oven for 1 1/2 to 2 hours, or until carrots are tender but still hold their shape. A knife should slide through with minimal resistance. Carefully remove carrots from fat, reserving the fat and aromatics. Let carrots cool completely.
⏱️ 120 min•🌡️ 300 - 3
Assemble the Terrine: Line a small terrine mold (approximately 6x3x3 inches) or a small loaf pan with plastic wrap, leaving an overhang on all sides. Arrange the confit carrots tightly in layers within the mold, alternating directions for a mosaic effect. Press down firmly after each layer to eliminate air pockets.
⏱️ 20 min - 4
Bind the Terrine: In a small saucepan, whisk together carrot juice and 1/2 teaspoon agar-agar powder. Bring to a simmer over medium heat, whisking constantly for 1 minute until agar-agar is fully dissolved. Pour this mixture evenly over the carrots in the mold. Fold the plastic wrap overhang over the top of the terrine. Place a weighted object (e.g., another loaf pan with cans) on top to press the terrine. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
⏱️ 10 min - 5
Prepare the Mandarin Gelée: In a small saucepan, combine mandarin juice, zest, sugar, water, and kosher salt. Whisk in 1/4 teaspoon agar-agar powder. Bring to a gentle simmer over medium heat, whisking constantly for 1 minute until agar-agar is fully dissolved. Pour the gelée into a shallow dish or small sheet pan, creating a thin layer (about 1/8-inch thick). Refrigerate until set, about 30 minutes.
⏱️ 10 min - 6
Prepare the Smoked Duck Jus: In a medium saucepan, heat a tablespoon of the reserved duck fat over medium-high heat. Add smoked duck bones and sear until lightly browned, about 5-7 minutes. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Stir in garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
⏱️ 15 min - 7
Deglaze and Simmer Jus: Deglaze the pan with red wine, scraping up any browned bits from the bottom. Reduce by half. Add chicken stock and bring to a simmer. Reduce heat to low and gently simmer for 45 minutes to 1 hour, or until the liquid has reduced by about one-third and flavors are concentrated. Skim any impurities from the surface as needed.
⏱️ 60 min - 8
Finish the Jus: Strain the jus through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Return the strained jus to a clean saucepan. Bring to a gentle simmer and reduce further until it coats the back of a spoon. Whisk in cold butter until emulsified and glossy. Season with kosher salt and freshly ground black pepper to taste. Keep warm.
⏱️ 15 min - 9
Portion and Plate: Unmold the confit carrot terrine by inverting it onto a cutting board. Carefully remove the plastic wrap. Using a sharp, thin knife, slice the terrine into 1/2-inch thick portions. Cut the set mandarin gelée into small, irregular shards or precise squares.
⏱️ 10 min - 10
Final Plating: Spoon a generous pool of warm smoked duck jus onto the center of each plate. Carefully place a slice of confit carrot terrine on top of the jus. Artfully arrange a few shards of mandarin gelée around the terrine. Garnish with delicate microgreens and a sprinkle of flaky sea salt. Serve immediately.
⏱️ 5 min