| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Duck legs*; (about 2 3/4 pounds |
|
|
; total, cut from two |
|
|
; 5 1/2- to 6-pound |
|
|
; ducks) |
|
|
A; (750-ml.) bottle |
|
|
; light fruity red |
|
|
; wine such as Pinot |
|
|
; Noir (about 3 1/4 |
|
|
; cups) |
|
|
A bouquet garni of 10 lightly crushed; 3 whole cloves, a |
|
|
; juniper berries**, 4- by 1 inch strip |
|
|
; orange zest, and 1 |
|
|
; bay leaf tied |
|
|
; together in a |
|
|
; cheesecloth bag |
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Carrot; cut into 1/4-inch |
|
|
; dice |
| 1 |
lg |
Celery rib; cut into 1/4-inch |
|
|
; dice |
| 1 |
lg |
Onion; cut 1/4-inch dice |
| 2 |
lg |
Fresh parsley sprigs plus 1 tablespoon |
|
|
; minced fresh parsley leaves |
| 3 |
md |
Onions; halved or quartered |
| 2 |
|
Ripe Bosc pears |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Honey |
| 1/4 |
ts |
Salt |
|
|
A beurre manie made by rubbing together 2 |
|
|
; tablespoons softened unsalted butter |
|
|
; and 2 tablespoons all-purpose flour |
|
|
Garnish: parsley sprigs |
INSTRUCTIONS
FOR ROASTED PEARS AND ONIONS
*available at some butcher shops
**available in spice section of supermarkets
Trim excess fat from duck legs, reserving fat for the sauteed kale. In a
large bowl marinate duck legs in wine with bouquet garni, covered and
chilled, 2 hours.
Transfer legs to a plate, reserving wine and bouquet garni. In a heavy
kettle large enough to hold legs in one layer heat oil over moderately high
heat until hot. Pat legs dry with paper towels and season with salt. Cook
legs, skin sides down, 20 minutes, or until skin is crisp and
mahogany-colored, removing fat from kettle as it rendered with a metal bulb
baster (or very carefully pouring it off). Turn legs and cook until browned
on other side, about 2 minutes, transferring as browned to a plate.
Pour off all but about 2 tablespoons fat from kettle and saute vegetables
with salt to taste, stirring occasionally, until tender and lightly
browned, about 15 minutes. Add duck legs, skin sides up, with parsley
sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2
hours, or until tender. Braised duck legs may be prepared up to this point
2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3
cup water, before proceeding with duck preparation.
Make roasted pears and onions during last hour of duck braising:
Preheat oven to 400F.
In a shallow baking pan large enough to hold onions and pears in one layer
melt butter in oven and swirl pan to coat. Add onion halves, cut sides
down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan
and bake 20 minutes, or until pears and onions are tender and lightly
browned. In a cup stir together lemon juice, honey, and salt and add to
onions and pears, tossing to coat.
Transfer duck legs to a warm plate and keep warm, covered with foil.
Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart
measuring cup, reserving vegetables. Let liquid stand until fat rises to
top and skim and discard fat. Return liquid to kettle and simmer until
reduced to about 2 cups. Add beurre manie, a little at a time, whisking,
and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce
and heat through if necessary.
Serve duck legs, with sauce spooned over them and garnished with parsley
sprigs, with roasted pears and onions.
Serves 4.
continued in part 2
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