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Ruhlman’s Braised Duck Legs




Source of Recipe


Ruhlman's Twenty by Michael Ruhlman


Recipe Introduction


A very simple and delicious way to cook duck. This recipe turns out tender and moist meat and a fantastic sauce. Lovely served with mashed potatoes, noodles or roasted potatoes.


List of Ingredients




4 whole duck legs (leg and thigh pieces)
Kosher salt
1 T. canola oil
1 large onion, sliced
2 carrots, cut into 1-inch pieces
4 garlic cloves, smashed
1 T. tomato paste
1 – 1 1/2 c. white wine
7-10 stems fresh thyme, tied together
1 – 1 1/2 c. water
1 T. fish sauce
1 T. sherry vinegar
Freshly ground black pepper
2 t. cornstarch dissolved in 1T. water


Recipe



Season the duck strongly with salt 30-90 minutes before cooking (or up to 2 days).

Heat the oven to 300 degrees.

In a lidded pot, just large enough to hold the duck, heat the oil over medium heat. Add the onion and a 3-fingered pinch of salt and cook until the onion is soft and translucent – about 3-4 minutes. Add the carrots, garlic and tomato paste and cook for another couple of minutes. Place the duck in the pan and add the wine and thyme and enough water so that the liquid just barely covers the duck. Heat on high and bring to a simmer. Cover and let simmer for 30 seconds and then place in the oven. Cook, covered for 3 hours.

Remove from the oven and preheat the broiler. Place the duck on a broiling pan and set aside. Strain the liquid in the pot into a small saucepan. Discard the solids and bring the liquid to a simmer, spooning off any fat that rises to the top. Reduce the liquid by a quarter. Add the fish sauce and the sherry vinegar and season with pepper. Taste and adjust seasonings. Add the cornstarch to thicken.

Just before serving, place the duck under the broiler and broil until the skin is browned and crisp.

Serves 4.