ALL RECIPES

Red Wine Braised Duck Leg

Pair with Pinot Noir

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