DUCK TWO WAYS

THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.  THE LEGS, WHICH ARE BRAISED WITH SHALLOTS, GARLIC, HERBS, AND VINEGAR, CAN BE PREPARED IN ADVANCE AND BROWNED AT THE LAST MINUTE TO SERVE WITH SLICES OF RARE BREAST.  THE LEGS COME OUT A BIT LIKE A CONFIT; THE BREASTS, LIKE STEAK.  I SEASON THE BREASTS WITH CHINESE FIVE SPICE POWDER, A COMBINATION OF CINNAMON, CORIANDER, BAY LEAF, STAR ANISE, AND ALLSPICE.  I’VE ALSO MADE THEM WITH JUST THYME.  THE VINEGAR IN THE JUICES FROM THE LEGS ARE DELICIOUS WITH POLENTA OR ANY ROOT VEGETABLE PUREE.
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