I have never tasted duck before nor have I ever cooked it. But, since this recipe is in the magazine I had to cook it. Michael loves duck but has always found it not to his liking in restaurants. Today I made this duck, scaling the recipe down to two leg quarters since I would be having mac and cheese. Michael said it is in the top two duck meals he has ever eaten. My mac and cheese on the other hand was awful. Shout out to Longhorn meats in Auburn, CA for opening a package of six leg quarters for me and just selling me two. Apparently the quality of the duck was good because Michael ate every bite. This recipe called for the duck to be roasted in the oven, fat poured off, then braised in Pinot Noir. The result was a duck leg cooked well with little fat, and very crispy skin.
Here is the recipe from Sunset:
- 4 duck legs (about 8 oz. each)
- Salt and fresh-ground pepper
- 1 teaspoon herbes de Provence
- About 1 bottle (750 ml.) Pinot Noir
- 2 tablespoons olive oil
- 1/4 cup minced shallots
- 4 cups low-sodium chicken broth
- 1 sprig fresh thyme, rinsed
- 1 dried bay leaf
- 1 tablespoon butter
- 1 onion (about 8 oz.), peeled and chopped
- 1 pound broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 pounds mustard greens, rinsed, trimmed, and sliced crosswise
- 2 cloves garlic, peeled and minced
- 1 flat anchovy (optional), minced
- About 1/4 teaspoon cayenne
- About 1 tablespoon lemon juice
1. Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence.
2. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat).
3. Meanwhile, pour 1 tablespoon olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 cups, about 45 minutes. When duck is done, add 1 cup braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl.
4. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 tablespoon olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice.
5. Mound greens on plates and set duck legs on top. Serve pan juices alongside.