Duck Confit Over Bulgur Wheat with Mango “Gin-Ger” Sauce

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Yesterday I showed you an amazing DIY shortcut to making your own duck confit, and I figure it would be rather uncouth of me to not turn around and give you a recipe for utilizing said duck confit. So here I am.

This recipe… this is one of those where you sit down, take your first bite and then go, “Holy %$#! did that really come out of my kitchen?! Did I just MAKE this?” And then you realize that yes, yes you did just make this stellar, amazing meal that you’d happily fork over at least $35 to eat in a fancy restaurant. And honestly, it wasn’t even that difficult to pull off!

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

This meal is truly superlative and guaranteed to impress. This is what you make your significant other’s parents who think you aren’t good enough for their precious little snowflake. This is how you blow away your foodiest of foodie friends. This is how you seal the deal for a second date.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

I seriously could not believe this came out of my kitchen. It is spectacular. The flavors are beautiful and cohesive, and the duck confit, that you made yourself, is such a star here. The slight gamey flavor of the bird plays beautifully with the sweet mango sauce and the nutty chew of the bulgur wheat. It’s just AMAZING.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Make it this weekend. Thank me later. The end.

{One Year Ago: Red Wine Beef and Swiss Chard Stew}

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

Ingredients:
4 pieces of duck confit, leg and thigh attached
½ cup bulgur wheat
Kosher salt and black pepper
2 ¼ cups sherry vinegar
½ cup sugar
¼ cup gin
1 cup diced mango, half pureed until smooth
4 tbs unsalted butter, cut into pieces
2-3 tbs peeled, grated fresh ginger
½ cup chopped fresh celery
½ cup chopped roasted Brazil nuts
¼ cup extra-virgin olive oil
1 tbs minced shallot

Directions:
First, cook the bulgur wheat: put the wheat in a medium, heatproof bowl. Bring 1 cup of water to a boil, then pour it over the wheat. Add a pinch of salt and black pepper, stir, and cover with plastic wrap. Set aside for 20 minutes. Fluff the wheat with a fork and strain off any excess water. Allow it to cool to room temperature while you prepare the rest of the dish.
To make the mango sauce: cook 2 cups of vinegar and the sugar in a saucepan over medium-high heat, whisking, until the sugar has dissolved and the mixture is reduced by half, about 5 minutes. Stir in the gin and mango puree. Simmer until reduced by half, about 5 minutes. Season with salt and pepper, then fold in the diced mango, butter, and ginger.
Warm the duck legs if they have been chilled.
Add the celery, Brazil nuts, remaining ¼ cup vinegar, extra-virgin olive oil, and shallot to the bulgur wheat. Season to taste with salt and pepper and gently toss.
To serve, spoon the bulgur wheat onto 4 dinner plates. Lay 1 duck confit piece over the wheat, then finish with mango sauce to taste.

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