Duck Confit with Pumpkin Mole and Wild Mushrooms

Published on March 15th 2022 by SNBC

One jaw-dropping taste of this Chef Orlando Benavidez creation, and you might have to chase down his food truck in Denver, Colorado. Strainge Beast adds a pop of flavor to a dish already vibrant with enticing ingredients like wild mushrooms and kabocha squash, aka Japanese pumpkin.

We break down each section of this duck confit, then bring it all together at the end!

 

DUCK LEG MARINADE – INGREDIENTS & DIRECTIONS

Set duck legs aside. Mix all other ingredients to create the marinade. Add the duck legs and marinate for 24 hours.

STRAINGE BEAST REDUCTION – INGREDIENTS & DIRECTIONS

  • 2 cans (12-oz. each) Strainge Beast Ginger, Lemon & Hibiscus
  • 2 oz. fresh ginger
  • 1 stalk lemongrass
  • 5 oz. sugar
  • 2 oz. garlic
  • 5 oz. Piloncillo sugar

Mix all ingredients in a saucepan on medium-high heat until the reduction reaches your desired thickness. Glaze the duck legs with half of the reduction and reserve the other half for the kabocha puree. Sear the duck legs in cast-iron pan, then finish cooking in the oven for 15 minutes at 350°F.

KABOCHA PUMPKIN MOLE – INGREDIENTS & DIRECTIONS

  • 2 Kabocha pumpkins (squash)
  • 2 Hatch (New Mexico) dried red chiles
  • Remaining Strainge Beast reduction

Rub the pumpkins with olive oil and season with salt and pepper. Roast the whole pumpkins in the oven for 35 minutes at 425°F. Cut off the pumpkin stem, and scoop out the insides and seeds — careful, everything’s hot! Peel the pumpkins, then puree them with the reserved Strainge Beast reduction and dried red chiles.

ROASTED WILD MUSHROOMS – INGREDIENTS & DIRECTIONS

  • 9 oz. each of Chanterelle and Shiitake mushrooms
  • 3 oz. olive oil
  • 1 pinch oregano
  • 2 Hatch (New Mexico) dried red chiles
  • 2 bay leaves
  • 1 oz. fresh ginger
  • 1 lemon, zested
  • 1 oz. garlic

Clean and wash the mushrooms, then toss with olive oil, oregano, dried chiles, and bay leaves. Roast in the oven for 10 minutes at 350°F. Transfer to a pan and sauté the mushrooms with fresh ginger, lemon zest, and garlic. Finish by tossing with Strainge Beast vinaigrette (see recipe below).

STRAINGE BEAST VINAIGRETTE – INGREDIENTS & DIRECTIONS

  • 1/2 can (6 oz.) Strainge Beast
  • 2 oz. olive oil
  • 1 oz. fresh lemon juice

Whisk all ingredients together, seasoning with salt and pepper to taste.

NOW BRING IT ALL TOGETHER!

Plate by spreading the pumpkin puree across a serving dish to act as a base for the duck. Place sliced duck on the pumpkin puree, then top with roasted mushrooms.

Close view of duck confit in a cast-iron skillet

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