6 slices of pugliese
3 T extra virgin olive oil
3 legs of duck confit, picked clean
6 duck eggs (chicken eggs work as well)
2 T duck fat
4 stalks celery, peeled to remove the outer long fibers
½ cup young celery leaves
1 cup tomato marmalade (see recipe below)
1 red onion, julienned
1 cup sherry vinegar
½ cup sugar
½ cup water
2 cloves garlic
4 sprigs thyme
1 sprig tarragon
For the duck eggs: Using a nonstick pan, fry the duck eggs in duck fat over medium heat (clarified butter works very well as a substitute). Cook the egg until the all the whites have congealed and the edges get just a little crispy.
For the duck confit: Sauté the duck confit over medium high heat with extra virgin olive oil. Cook until warmed through and slightly crispy.
For the bread: Rub sliced bread with olive oil on both sides. Lightly season the slices with salt and pepper. Grill the bread until crispy, yet leaving the center soft and tender.
For the pickled onions: Bring garlic, sherry vinegar, sugar and water to a boil. Pour the hot pickling liquid over the onions. Add the thyme and tarragon sprigs and let sit until room temperature. Pickled onions will hold in the refrigerator for up to a week.
For the celery salad: Cut the celery into 2” strips lengthwise. Shave the celery thinly on a mandolin, and into ice water. The ice water will help make the celery crispier and give it a beautiful curling effect.
For the Bloody Mary Marmalade:
1 pound tomatoes, peeled and deseeded
½ red onion, finely minced
2 T Worcestershire
2 tbsp sugar
1 T fresh horseradish
2 T sherry vinegar
2 T extra virgin olive oil
1 t toasted celery seeds
1 bay leaf
1 oz vodka
TT salt and pepper
In a medium sized pot, sweat the onions with olive oil over medium heat until translucent. Make sure not to brown the onions. Add the tomatoes, bay leaf, and Worcestershire, celery seeds, sugar and sherry vinegar. Cook over medium heat and reduce until thick. Stir frequently to avoid scorching on the bottom. Adjust seasoning with salt, pepper, horseradish and add vodka at the end. It will keep in the refrigerator for up to 2 weeks.
To assemble: Spread 1 to 2 ounces of the Bloody Mary Marmalade on the grilled pugliese. Add the crispy duck confit next. Place fried duck egg on top. Mix the shaved celery, celery leaves, and pickled red onions together. Add a splash of the sherry pickling liquid and adjust with salt and fresh cracked pepper. Place the salad over the fried duck egg, and serve while warm.