St. Regis Mexico City
Celebrating Executive Chef Sylvain Desbois’ arrival, the St. Regis Mexico City unveiled a new contemporary Mexican menu and concept at Diana, their trademark restaurant. The updated menu reflects Chef Desbois’ background in French cuisine, combining it with fresh ingredients native to Mexico. “I am thrilled to go back to my roots by utilizing classic French techniques while showcasing the distinct flavor profiles of Mexico, thus paying homage to both world-renowned cuisines,” says Chef Desbois. “Our enduring goal is to provide our treasured guests with unparalleled culinary experiences from the heart, and the refreshed menu will further elevate the exquisite dining offerings and flawless service that have come to define Diana.”
While guests can easily sample the exciting new menu, which features dishes like grilled octopus and slow-cooked pork, folks at home can now whip up one of the dishes in their very own kitchens thanks to this awesome recipe for Confit Duck Leg. Prepared with chicharrón, white corn, consommé, foie gras and black truffles, this recipe may seem complicated, but with few ingredients, it probably easier than it looks!
- 2 onions
- 2 carrots
- 1 leek
Roast a whole duck in the oven at 350 degrees Fahrenheit until it starts to brown (approximately 30 minutes). Place roasted duck in a deep pot with chopped carrots, chopped onion, chopped leek, thyme, and laurel. Cover the duck and chopped vegetables in water and boil for one hour. Remove the duck after an hour.
Duck Leg Confit:
Cover duck leg with coarse salt for three hours. Remove the salt and place in oven at 176 degrees Fahrenheit for four hours.
- 50 grams precooked white corn (around 3 tablespoons)
- Green lettuce
- Small cube of fresh foie gras
- Pork rind
- Black truffle
- Cumin powder
On a soup plate, place the duck leg and white corn, chopped lettuce, radish, pork rind, foie gras, and a small piece of black truffle. Sprinkle one pinch of cumin and oregano powder. Pour the hot consommé on top.
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