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Duck confit, braised red cabbage with apricots and raisins

Created by the winners of Canadore College Cooking Challenge:
Emily Hart & Tony Goswell.

Drunken Duck Confit

1. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Place duck fat into a wide heavy pot over medium heat. Once the fat is melted, add the duck legs, studded garlic, bay leaf and rosemary.

2. Leave uncovered on the stove top and maintain a temperature of 250F or below. Allow duck to cook until a wooden pick can slide easily in and out.

3. Transfer duck with a slotted spoon to a large bowl. Slowly pour duck fat through a fine-mesh sieve into a storage bowl.

4. Just before serving, cook duck, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.

Braised Red Cabbage

1. Mix first 8 ingredients together in a roasting pan.

2. Add apple cider and Steam Whistle Pilsner, mix again

3. Season with S&P

4. Place in oven set at 350F, for about 1.5 hours or until cabbage is cooked.

Truffle Mash 

1. Peel potatoes.

2. Bring a pot of water to a boil and add potatoes.

3. When potatoes are done cooking, let cool slightly.

4. Place potatoes and butter in mixer with paddle attachment.

5. Add truffle oil than add milk.

6. Add salt and pepper to taste.