Creamy Corn, Duck Confit, Cilantro, and Popcorn
Creamy Corn, Duck Confit, Cilantro, and Popcorn
Skill level
Intermediate
Cooking time
50 minutes
Servings/Yield
4 servings
Ingredients

300 g cooked corn kernels

350 ml cooking cream

250 ml milk

2 duck confit legs

1 bunch fresh cilantro

Canola oil

100 g salted popcorn

Salt / pepper

Directions
  1. Prepare the creamy corn:
    • Place the corn kernels in a saucepan with the cream and milk.
    • Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.
    • Blend the mixture with an immersion blender or in a regular blender until smooth.
    • Strain if necessary to achieve a perfectly velvety texture.
    • Adjust seasoning with salt and pepper. Keep warm.
  2. Prepare the duck confit:
    • Preheat the oven to 350°F.
    • Place the duck legs on a baking sheet lined with parchment paper.
    • Bake for 15 minutes.
    • Let cool slightly, then shred the meat with your hands. Set aside.
  3. Make the cilantro oil:
    • Blend the fresh cilantro with canola oil, salt, and pepper until you get a fragrant green oil.
    • Set aside.
  4. Plating:
    • Serve the hot corn cream in shallow bowls.
    • Scatter the shredded duck confit over the top.
    • Sprinkle with salted popcorn.
    • Drizzle with cilantro oil.
Chef's Tip

For an elegant presentation, use a dropper to add small dots of cilantro oil to the surface of the cream.