Ingredients
-
2 lbs (900 g) duck
-
2 tsp (10 g) Salt
-
3 cups (720 ml) Chicken broth
-
3 cloves Garlic
-
6 sprigs fresh Thyme
-
1 tbsp (15 ml) Vanilla Extract
-
Orange Juice
-
2 Bay leaves
-
1 Cinnamon
-
1 tbsp (15 ml) Balsamic vinegar
-
¾ lb (340 g) mixed Asian Mushrooms
Directions
Duck with crispy skin is one of my favorite things. You simply can’t beat the contrast of delicious tender duck that is topped off with crispy “duck bacon,” as we call it over at Meatified HQ! This is the sort of dish that looks like it’s all kinds of fancy and complicated, but it’s actually super simple!
Steps
|
1
Done
|
BraiseTrim any big pieces of loose, excess skin from the duck legs, making sure to leave enough skin to cover the leg meat completely. Pat the duck legs dry and sprinkle with salt. Working in batches as needed, place the duck legs skin-side down in a hot Dutch oven on the stovetop at medium-high heat. Cook until the skin is golden brown and the fat from the skin has rendered, about 5–8 minutes. Transfer the browned duck legs to a plate. Preheat the oven to 325°F (163°C). Pour off and reserve the duck fat—keep that duck fat in the refrigerator for future cooking projects! Add the chicken broth to the Dutch oven and bring to a simmer, scraping up the fond with a spatula. Add the minced garlic, fresh thyme, vanilla extract, orange juice and zest, bay leaves and the cinnamon stick to the pan, then add the duck legs and any juices too. Cover with a lid and put the duck into the oven to braise until it is tender, about 2 hours. |
|
2
Done
|
CrispTransfer the duck to a baking dish and return the Dutch oven to the stove top. Preheat the oven to 400°F (205°C). When the oven is hot, roast the duck legs until the skin is crisp, about 15 minutes. Keep warm until ready to plate. |
|
3
Done
|
GlazeWhile the duck is roasting, remove and discard the thyme sprigs, bay leaves and cinnamon stick from the Dutch oven. Reserve 1 cup (240 ml) of the cooking juices and discard the rest. Bring the pan juices to a simmer over medium heat, then add the balsamic vinegar. Cook until the liquid has reduced by two thirds, then add the mushrooms. Cook until the mushrooms are tender and the liquid has reduced to a glaze, about 5 minutes. Serve the duck legs on a bed of the mixed mushrooms. |
