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Red Wine Braised Duck Legs The combination of the red wine and spices give the duck legs a wonderful flavor. 6 large duck legs (legs and thighs) (about 4 1/2 pounds) 3/4 teaspoon salt and black pepper 2 onions, chopped 1 leek, chopped 1 carrot, chopped 1 stalk of celery, chopped 2 cloves of garlic, finely minced 1 bottle of fruity red wine Bouquet Garni (10 – 12 fresh parsley stems w/leaves, 5 or 6 fresh thyme steams, 2 bay leaves, tied together) 1 cinnamon stick 2 pieces star anise 3 cups of chicken stock Serves 4 - 6 Preheat oven – 350o 1. Place a large, heavy-bottomed Dutch oven (i.e. Le Crueset or cast iron) over medium high heat and heat it for 4 – 5 minutes until quite warm. Season the duck legs with salt and pepper and place them in the bottom of the Dutch oven (single layer) --- you will not need any oil or butter in the pan, enough fat will render off of the duck legs to do the trick. Cook until golden brown on one side, and then rotate the duck pieces, searing all the sides. Remove the duck legs and reserve on a plate. 2. If there is more than 2 tablespoons of fat in the bottom of the Dutch oven, pour it off. Turn the heat down to medium low and add the chopped onion, leek, carrot and celery, and stir to scrap off any bits which may be stuck to the bottom of the pot. Cook over medium low heat until the vegetables are soft and translucent (approximately 10 minutes +/-). Add the garlic and cook for another minute, until it is fragrant. Add the red wine and turn the heat up to medium. Cook on medium heat until the wine is reduced by half. 3. Add the duck legs back to the pot, along with the Bouquet Garni, cinnamon stick, star anise and chicken stock. Turn the heat up to medium high for just long enough to bring the it all up to a boil, and then immediately top with a tight fitting lid and pop it into the oven. Cook for an hour and a half, until the duck is tender. 4. Remove from the oven, and carefully remove the duck legs from the pot with a slotted spoon. Strain the braising liquid through a fine sieve. If it seems too liquidy, return to a saucepan and reduce it down to two cups. 5. Depending on how formal your dinner is --- you may serve the duck legs in a rustic fashion --- i.e. whole, on the bone, moistened with a bit of sauce. Or, I like to take the meat off the bone and present it on the plate in a nice pile, with a bit of sauce, and a fanned out duck breast around it!! Greens 1/2 head of escarole lettuce, washed and broken into bite sized piece 1 bunch watercress, bottom stem portions broken off and discarded 1/2 small head of romaine washed, and broken into bite sized pieces Components 6 duck braised duck legs (see separate recipe) 4 oz applewood smoked bacon, cut into match stick pieces 1/2 bunch of red seedless grapes Vinaigrette 1/4 cup of port reduced down to 1 tablespoon 1/4 cup of balsamic vinegar 1 teaspoon raspberry jam 3/4 cup of peanut (or canola) oil Salt and pepper Serves 6 1. To cook the applewood smoked bacon, place a large skillet over medium low heat, add the bacon and slowly cook until crisp. Drain the bacon and set aside. 2. In the mean time, wash the grapes and pull the fruit off of the bunch and place them in a medium sized bowl. Sprinkle with a pinch of sugar, salt and pepper, and 1/2 teaspoon of peanut oil (or canola oil) and shake to coat each grape. Tip onto a baking sheet tray and roast in a hot oven (400o degrees) for 10 -15 minutes until soft. 3. To make the vinaigrette --- pour the reduced port and balsamic vinegar into a medium sized mixing bowl. Add the jam and stir with a whisk to combine. Slowly dribble in the oil, whisking continuously until all the oil has been incorporated. Season with salt and freshly ground black pepper (to taste). 4. To assemble the salad --- if you have made the braised duck legs the day before, gently reheat them in a 350o oven until they are just warmed through. Place the greens in a large salad bowl and drizzle in 6 tables¬poons of vinaigrette and a pinch of salt and pepper. Toss well to coat the lettuce leaves. Taste and add a touch more vinaigrette if you like. Spread out six plates and place a large mound of the dressed greens on the center of each plate. Over each salad, break apart one duck leg, discarding the skin and bone pieces. Toss a generous amount of bacon pieces and roasted grapes over the top. âJanis McLean, all rights reserved Check back often to see new featured chefs and their fabulous creations! |
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