Fried Duck Confit With Blueberry Sauce

• 4 legs Duck Confit, cooled, recipe follows
• 1/2 cup all-purpose flour
• 1/2 teaspoon Essence, recipe follows
• 2 eggs, beaten
• 1 tablespoon milk
• 1 1/2 cups superfine bread crumbs*
• 1/3 cup red wine vinegar
• 1/2 cup port wine
• 1/2 cup sugar
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup Rich Duck Reduction, recipe follows
• 2 cups blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons cold butter, cut into pieces
• Vegetable oil, for frying
• duck
• 4 legs Duck Confit, cooled, recipe follows
• 1/2 cup all-purpose flour
• 1/2 teaspoon Essence, recipe follows
• 2 eggs, beaten
• 1 tablespoon milk
• 1 1/2 cups superfine bread crumbs*
• 1/3 cup red wine vinegar
• 1/2 cup port wine
• 1/2 cup sugar
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup Rich Duck Reduction, recipe follows
• 2 cups blueberries
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons cold butter, cut into pieces
• Vegetable oil, for frying
• Rich Duck Reduction:
• 6 cups Duck Stock, recipe follows
• 1/2 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 bouquet garni
• In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours.
• Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.

1. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2. 2 1/2 tablespoons paprika
3. 2 tablespoons salt
4. 2 tablespoons garlic powder
5. 1 tablespoon black pepper
6. 1 tablespoon onion powder
7. 1 tablespoon cayenne pepper
8. 1 tablespoon dried oregano
9. 1 tablespoon dried thyme
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup

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Taken from www.epicurious.com/recipes/member/views/fried-duck-confit-with-blueberry-sauce-1273498 (may not work)