Civet of Duck
12 each Duck legs, thighbone removed and frenched
1 Leek – large dice
1 ¼ lbs Onions
2 each Celery stalks – large dice
1 each Carrot – large dice
1 head Garlic
1 t Black peppercorn
3 Bay leaves
10 grams Fresh thyme branches
2 oz Bacon, small dice
2 btls Hearty red wine – 3000 ml
3 qts Veal or duck stock – Reduced until nappe
1/8 C Cooking oil
2 t Salt and pepper
1. Brown the bacon in the oil lightly. Add the onion, celery, carrot and leek and brown.
2. Add the garlic, peppercorns, bay leaf, thyme and red wine, and bring to a boil. Boil for 5 minutes and cool to ice cold.
3. Pour cold wine mixture over duck legs in a non-reactive pan, cover with plastic and refrigerate for one to two days.
4. Remove duck legs from marinade and pat dry with a towel. Pre-heat oven to 325.
5. Put marinade in a heavy bottomed, non-reacting pan, place over high heat and bring to a simmer. Lower to medium heat and reduce by ¾ , stirring occasionally so it does not stick.
6. In a heavy bottom casserole large enough to hold six legs, place over high heat, add ½ oil. Skin side down, sear duck legs approximately 1 minute or until golden brown.
7. Drain excess grease from duck legs.
8. Add veal stock to the wine and bring to a boil.
9. Turn off the fire and add duck legs to the pot, then cover.
10. Place in the 325 oven and cook for approximately 1 hour 15 minutes or until fork tender.
11. Remove duck legs and strain sauce through a fine sieve. Place duck legs in a container large enough to hold them plus the sauce.
12. Put the sauce back on the fire, bring to a simmer, skim the grease and season.
13. Pour the sauce over the duck legs and reheat in the sauce when ready to serve.
No comments:
Post a Comment