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Le Grand Restaurant

707 S Grand Ave, Los Angeles, CA 90017-3812

info@legrand-restaurant.com

www.legrand-restaurant.com

Crispy Duck Leg Confit, Sweet Potatoes Purée, Sautéed Brussels sprouts and Balsamic Vinegar of Modena PGI

  • Crispy duck confit cooked in duck fat,

  • Sautéed Brussels sprouts,

  • Sweet potatoes purée,

  • Reduced Balsamic Vinegar of Modena PGI

 

 

PROCEDURE: 

 

  • Duck legs seasoned with salt and pepper

  • Cook in pan until brown skin, after place in hotel pan cover in duck fat, cover pan in foil, cook 350 degrees in oven for about 1.5 hrs until soft. 

  • Sweet potatoes seasoned in salt and pepper in oven 350 degrees for 2hrs depending on size of sweet potato after is done bring it to purée and add nutmeg and salt to taste

  • Brussels sprouts blanch until soft for your liking remove from boiling hot water to ice batch to keep bright green color then sautéed with shallots garlic, salt and pepper 

  • Finally, reduce Balsamic Vinegar of Modena PGI until thick consistency and drizzle around duck legs.

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