Primary Ingredients
6 duck legs
½ yellow onion
1 each carrot
2 each rib of celery
1 whole head of garlic; cut in half
1 bay leaf
1 teaspoon whole peppercorns
8 sprigs of thyme
6 cups of chicken stock
2 cups dry red wine
¼ cup grapeseed or canola oil
Primary Technique
- Preheat oven to 275F
- In a pan big enough to hold all six duck legs or in a dutch oven, heat oil up over medium high heat until it ripples and then brown off both sides of duck
- Turn heat to low, remove duck legs from pan and remove any extra fat
- Deglaze pan with red wine scraping up any bits that are stuck
- Return duck legs to pan with onion, carrot, celery, garlic, peppercorns and thyme
- Heat up wine and stock together and when hot, pour over duck legs, cover pan and place in oven for 75 minutes
- Check for doneness with a skewer or toothpick. There should be no resistance
- Allow duck to cool in the liquid for 45 minutes at room temperature, carefully remove duck legs and place on a sheet pan, wrap and cool
- Strain liquid and cool, once fat has cooled on top of liquid remove and discard saving the braising liquid
- This stage is best done the day before
Moroccan Chickpea Tagine Ingredients
¼ cup olive oil
1 cup of small diced onion
1 Tablespoon of minced garlic
1/2 teaspoon of coriander
1 teaspoon of paprika
½ teaspoon of cumin
¼ teaspoon of cinnamon
Pinch of cayenne
½ cup of golden raisins (Sultans)
2 Tablespoons of Tomato paste
2.5 cups of the reserved braising liquid
1 each 14.5 oz can of peeled, diced tomatoes and their liquid
1.5 cups of cooked chickpeas
Salt and pepper to tatse
Moroccan Chickpea Tagine Technique
- Preheat oven to 350F
- Heat olive oil up in a large pan over medium high heat and sweat onions, add garlic and cook for 30 seconds, add tomato paste and spaces and stir to toast
- Deglaze with reserved braising liquid, add raisins and tomatoes simmer (covered) for 10 minutes and uncovered for 10
- arrange duck legs into pan with sauce and bake for 15 minutes covered and 15 minutes uncovered remove from oven, fold in chickpeas and golden raisins and stir to mix
- season to taste with salt and pepper
- serve over herbed cous cous
Herbed Cous Cous Ingredients
1.5 cups of cous cous
3 cups liquid (water or stock)
1 Tablespoon chopped parsley
1 teaspoon chopped mint
Salt and pepper to taste
Herbed Cous Cous Technique
- Bring liquid to a boil
- Turn off heat and stir in cous cous
- Cover and let sit ten minutes
- Fluff with a fork, fold in herbs, and season to taste with salt and pepper
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