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Duck Leg Daube a l'Orange




Source of Recipe


CBS5


Recipe Introduction


Adapted from Chef Bruno Chemel, La Suite Restaurant (San Francisco, CA)


List of Ingredients




6 White Pekin duck legs
1 tablespoon olive oil
3 strips thick-cut bacon, cut into 1/2-inch dice
2 small yellow onions, finely chopped
1 clove garlic, minced
1 1/2 cups dry white wine
1 cup chicken stock
1/2 cup orange juice
1 bouquet garni (2-inch piece leek, 1 thyme sprig, 1 parsley sprig, 1 bay leaf)
2 orange zest strips, about 1/2 inch by 2 inches each
3 sprigs fresh rosemary
3 fresh sage leaves
6 whole black peppercorns
2/3 cup pitted niçoise olives
Garnish vegetables*
Salt and freshly ground black pepper


Recipe



In large pan over medium-high heat, brown duck legs in oil on both sides. Drain off fat; add bacon to pan and fry about 1 minute or until crisp. Add onions; cook for 2 to 3 minutes. Add garlic; cook for 1 minute more. Add white wine; bring to a simmer. Add stock, orange juice, bouquet garni, orange zest, rosemary, sage and peppercorns. Bring to a boil; reduce heat to low, cover and simmer about 45 minutes or until duck legs are tender. Remove duck legs and set aside. Strain cooking liquid; discard solids. Return duck legs and liquid to pan; add olives and garnish vegetables. Simmer over medium-low heat about 10 minutes or until vegetables are tender and liquid has reduced to a light sauce. Season with salt and pepper.

Makes 6 servings.

*For garnish vegetables, simmer baby carrots, baby turnips and halved fingerling potatoes in lightly salted water for 5 minutes. Quarter white mushrooms and sauté in butter or oil.