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Chef Coombs' Cider Braised Duck Leg

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Cider Braised Duck Leg

Serve with a Roasted Cauliflower, Kale & Pine Nut Salad and Cornbread Stuffing for a perfect meal.

Serves 4
Braised duck legs:
4 duck legs
1 Tbl canola oil
2 large onions, peeled and cut into 8ths
2 carrots, peeled and cut on the bias
4 stalks celery, washed and cut on the bias
1 bay leaf
3 sprigs of thyme
3 whole Allspice
3 whole Star anise
1 tsp whole Coriander
10 whole peppercorns
Cider to cover
 

MOP: Season duck legs generously on both sides with salt and pepper.  Heat the oil in a large saucepot on medium high heat.  Sear the duck legs on both sides until browned, starting with the skin side down.  Remove the duck legs from the stock pot, turn your heat to high, and add the onions, carrots, and celery.  Sear until mostly caramelized.  Put bay leaf, thyme, allspice, star anise, coriander, and peppercorns into cheesecloth and tie shut with butcher’s twine.  Add the duck legs and spices to the pot.  Just barely cover in cider and bring up to a simmer.  Cover the pot and place in oven at 350°for 2 hours or until duck legs are tender.
 
Cauliflower Salad:
1 cauliflower, cut into florets
6 ounces sliced bacon, cut into ½ inch strips
2 shallots, small diced
1 clove garlic, minced
1 Tsp whole grain mustard
2 Tbl sherry vinegar
¼ cup EVOO
½  bunch kale, ribs removed, washed and chopped
¼ cup toasted pine nuts
MOP:  Cut cauliflower into florets, toss with 1 Tbl EVOO, season with salt and pepper and roast on a sheet tray in 425°oven for 8 minutes, or until lightly browned, stirring if necessary.  Set aside. For the bacon dressing, crisp bacon slowly in a pan over medium heat, watching closely.  Add shallots and garlic and cook until translucent.  Add whole grain mustard, sherry vinegar, and EVOO.  Bring up to a boil, season with salt and pepper and turn off. Steam or blanch kale for 30 seconds to one minute, until still crunchy but no longer tough.  Carefully press out excess water from the kale with a spoon, then toss together with cauliflower, bacon vinaigrette, and pine nuts.  Adjust the seasoning and serve alongside the hot braised duck legs. 
 
Confit Offal:
¾ lb. Hearts and Kidneys from whole ducks
1 cup kosher salt
1/3 cup dark brown sugar
2 Tbl Corinader
1 Tbl Cumin
1 Stick Cinnamon
2 each Star Anise
Duck Fat to cover
MOP: Clean the silver skin and viens from the hearts and kidneys.  Toast all spices, then grind in a spice grinder until powderized.  Mix kosher salt, brown sugar, and spices together and liberally season the offal.  You will have extra salt cure. Let the cure sit on the offal for 8 hours, then rinse and let dry on towels.  Heat duck fat to 170°, add offal, and bring the temperature back up to 170°.  Maintain this even temperature either on the stove top or in the oven for 30 minutes.  Cool offal in the duck fat, then remove and small dice. 
 
Deuxave Cornbread:
4 oz melted butter
1 ½ cup milk
2 eggs
1/3 cup sugar
½ tsp salt
1 cup yellow cornmeal
1 cup a.p. flour
1 tsp baking soda
MOP: Whisk together butter, milk and eggs.  Combine all other ingredients and mix in a large bowl.  Add wet ingredients to dry and whisk until just combined.  Pour into a 9x9 baking tray that has been greased and floured.  Bake in a 325°oven until lightly golden brown and cooked through. 
 
 
Cornbread Stuffing with Confit Offal
1 pan Deuxave Cornbread
½ cup butter
1 large onion, diced
4 ribs celery, diced
2 tsp chopped fresh thyme
1 Tbl chopped fresh sage
2 Tbl chopped fresh parsley
½ cup turkey stock
1 batch finished confit gizzards

MOP: Crumble the pan of cornbread, lay out on a baking sheet and dry in a 300°oven for 20 minutes, stirring twice. Let cool, then transfer to a large bowl.  Melt butter in large sauté pan, sweat onion and celery until translucent.  Add herbs to onion mixture, cook 30 seconds, then remove from heat and pour over cornbread crumbs. Add turkey stock and confit gizzards to the bowl as well, then toss and season with salt and pepper.  Put into a 9x13 baking dish, cover with foil and heat through in a 350°oven before eating.  Remove foil from pan 5 minutes before finished cooking for a crunchy top. 



coombs

Chef Chris Coombs of Deuxave in Boston is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. 



WGBH FOOD & WINE FESTIVAL
Deuxave

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