This symphony of Autumn colors and flavors from Chef Chris Borges of Charmant is just the dish for welcoming the new season and cooler temperatures. The chef and his spouse and business partner, Bonnie Borges, opened the European-style bistro last November in Mid-City near City Park. He is in the kitchen. She runs the front of the house and the wine program. Kyle Godwin runs the cocktail program.
The menu celebrates modern interpretations of European bistro fare infused with subtle New Orleans influences. Think Croque Madame layered with truffle salami, fontina, rapini, and soubise; and Vermont Goat Crottin paired with duck confit and spiced pecans; and an array of artisanal cheeses and charcuterie.
Wine is also a defining element of the Charmant experience with General Manager and Sommelier Bonnie Borges. The list highlights carefully chosen wines, including small producers, grower Champagnes, and distinctive varietals that pair with Chef Borges’ menu. The cocktail list, developed by Lead Bartender Godwin, features a mix of house originals and reimagined classics.
6
servingsIngredients
- Confit
4 duck legs (see note)
6 tbsp kosher salt
1/2 tbsp black pepper
1/2 tsp allspice
1/2 tsp dried thyme
1 bay leaf
2-4 cups rendered duck fat (or a combination of duck fat and olive oil or vegetable oil)
- Salad
2 1/2 lbs (about 1 large or 2 medium) butternut squash, peeled, seeded, quartered, and cut into 3/4-inch chunks
3 tbsp extra-virgin olive oil, divided
2 bunches (approx. 12-16 oz.) lacinato kale, central rib removed
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 tbsp lemon juice
2 tbsp duck fat
1 large shallot, peeled and sliced thinly
3 ox Parmigiano Reggiano cheese
- Pecan Vinaigrette
4 tbsp Creole mustard
6 tbsp white wine vinegar
6 tbsp canola oil
4 tbsp extra virgin olive oil
1/2 cup roasted pecan oil
1 tbsp honey
1/2 tsp black pepper
salt to taste
Directions
- Confit
- The day before cooking the confit: Grind spices to a fine powder in a spice grinder. Season duck legs evenly on all sides with spice mixture and place on a rack on a baking sheet to allow duck legs to drain. Wrap tightly with plastic wrap and refrigerate for 24 hours.
- When ready to cook: Adjust oven rack to middle position and preheat oven to 225°F. Melt duck fat. Rinse duck legs gently under cold water to remove all seasonings; discard the cure. Pat the duck legs dry with paper towels, then arrange them in a single layer in a saucepot with duck fat, making sure they are completely submerged. Cover a saucier or baking dish with a lid or aluminum foil and transfer to the oven.
- Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from the bottom of the drumstick, 6-8 hours. Remove from the oven and cool the duck to room temperature in its cooking vessel, keeping it submerged in the fat and removing the lid. Once cool, cover the container tightly and refrigerate, where the confit can be stored for up to 1 month.
- Salad
- Adjust oven rack to center position and preheat oven to 400°F.
- Toss the squash pieces with 2 tablespoons olive oil and season with salt and pepper.
- Arrange the squash in a single layer on a foil-lined rimmed baking sheet and bake until the squash is tender throughout and well-browned around the edges, 30-45 minutes.
- Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove the squash from the foil using a thin metal spatula, then transfer it to a large bowl. Set aside.
- While squash is cooling, combine the kale, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lemon juice in a large mixing bowl and massage with your hands for a few minutes. The leaves will turn bright green and begin to wilt. Then set aside.
- Pick all meat from the duck confit, discarding all skin, fat, and bones. Try to leave the meat in as large chunks as possible. Pan-fry the shallots in the duck fat over low heat until translucent. Turn the heat up to medium-high, add the duck confit, and cook until it is slightly crispy around the edges. While duck and shallots are still warm, toss with the wilted kale, butternut squash pieces, and pecan vinaigrette.
- Divide the salad into portions. Use a vegetable peeler to shave thin slices of Parmigiano Reggiano cheese over each salad.
- Pecan Vinaigrette
- Whisk the vinegar, mustard, and honey together in a bowl. Drizzle in oils while whisking. Store in a glass jar.
