Duck Confit with Braised Cabbage, Potato Wedges, and Cream Sauce
Duck Confit with Braised Cabbage, Potato Wedges, and Cream Sauce
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Rich, indulgent, and deeply aromatic, this Duck Confit with Braised Cabbage, Potato Wedges, and Cream Sauce is a symphony of French culinary tradition reimagined through contemporary execution. The duck legs are slow-cooked in their own fat (confit) to achieve a fork-tender texture and crispy, golden skin, showcasing classic preservation technique and fat rendering control. Complemented by braised cabbage and shredded carrots, gently simmered in chicken broth with soy sauce, grated ginger, and a hint of sesame oil, the dish balances richness with bright acidity and umami depth. Potato wedges, roasted to a golden crisp with a fluffy interior, anchor the plate, while a velvety cream sauce adds luxurious mouthfeel and cohesion. Finished with dried egg noodles for body and garnished with thinly sliced green onions, this dish captures the essence of textural contrast, aromatic layering, and the finesse of classical-meets-modern plating.
Equipment Needed
Large Bowl
Large Pot
Spoon
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs
1 egg, beaten
1 tbsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
6 cups chicken broth
4 oz dried egg noodles
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, thinly sliced
Salt and pepper to taste
Instructions
In a bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, and sesame oil. Mix well.
Form the mixture into small meatballs.
Bring chicken broth to a simmer in a large pot.
Gently drop meatballs into the simmering broth. Cook for about 15-20 minutes, or until cooked through.
Add egg noodles, cabbage, and carrots to the pot. Cook until noodles are tender, about 5-7 minutes.
Season with salt and pepper to taste.
Garnish with green onions before serving.
Notes
You can use other types of noodles like rice noodles. Add more vegetables according to your preference. For a spicier kick, add a pinch of red pepper flakes.