Here is the first course I served Robert Plant last week.  I think one of the hardest things for me to do is to decide on a dish and go with it.  It is always a struggle trying to find something that will be exciting for guests and for me. I always want to change or add something to dish to make it perfect.  This is one I thought to keep rather simple and let the flavors speak for themselves.  Everyone really loved this dish and I thought it was a great way to start off the lunch.  Lots of different flavors and textures to compliment one another.


Duck Confit

4 duck legs

3 cups of duck fat

1/2 onion

1 carrot

1 sprig of rosemary and thyme

3 garlic cloves

Salt and Pepper

4 beets boiled and peeled

2 red radish shaved

1 large avocado large diced

1 cup of mache

4 oz of truffle cheese


Barolo truffle glaze

For the Duck confit

This has to be done at least a day in advance, preferable 2 days.  The first day take the duck legs and season them aggressively with salt and pepper.  Place them in a plastic bag and let them cure overnight.  The next day place the duck legs in a small pot and add, onions, carrot, garlic, herbs and duck fat.  Bring the duck fat to a boil and turn down to a very low simmer and place the lid on top.  You can either cook the duck legs the rest of the way on top of the stove or you can place in a 250 degree oven for about 3 hours.  Cook very slow until the meat is about to fall off the bone.  Let it cool to room temperature and then take the duck legs out of duck fat if using right away.  Otherwise keep the duck legs in the fat until ready to use.  If the duck fat is completely covering the duck legs it will last up to 3 months. 

My duck legs were already prepared from another time so I took my duck legs out that were cold out of the duck fat.  Try to get as much fat off the legs.  Preheat Oven to 415 degrees.  In a cast iron skillet on medium high heat add the four duck legs skin side down to the pan.  Cook for 2 minutes and then place in the oven.  Cook the duck legs for about 20 minutes until the meat is hot all the way through and the skin is extra crispy. 

Meanwhile For the salad,

Take your cooked peeled beets and slice them about a 1/4 inch thick.  Place them in a bowl and add 2 tbsp of chimichurri.  Season with salt and pepper and place 4 slices on to the plate.  In a separate bowl take your large diced avocados and add 1 tbsp of chimichurri to them.  Season with salt and pepper and place one large dice next to the beets.  Take the radishes and slice them paper thin and repeat the process.  Place them in between the beet and avocado.  Take slices of truffle cheese and place that next to the vegetables.  Then take your duck legs and carefully take out the bones and cut each leg into 4 squares or pieces.  Place the crispy side duck up and place on top of the beets.  Finish the salad with some mache that has been tossed with a little chimichurri.  Garnish the plate with a drizzle of barolo truffle sauce and serve.