December’s Dish of the Month (DOTM) was a fun one. I started out with an intention to make a western meal with duck but it ended up being I don’t know, fusion (?). At least it worked. Haha!
The recipe might seem tedious but I assure you it’s not as bad a it seems. The searing, braising and – finally - grilling creates a wonderfully tender duck that might surprise duck-hatin’ folks
I paired the duck with a crispy fried egg (oozy yolk) , red rice and lao gan ma chili. I don’t blame you for raising an eyebrow or two but this was a delicious mix where every last morsel was scrapped up.
Serves 6 adults
- 3 tbsp olive oil, plus 1 tsp
- 6 duck legs
- 1.5 onion, finely chopped
- 4 garlic cloves, flinely chopped
- 225ml red wine
- 900ml chicken stock
- 1.5 oranges, juiced and 1 zested
- 3 tbsp tomato puree
- 3 bay leaf
- 10g butter
- 1 tbsp spring onio, finely chopped
- Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside.
- Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange juice, tomato purée and bay leaf. Season and bring to the boil.
- Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through.
- Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp.
- Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half.
- Spoon the sauce over the duck and top with orange zest and spring onion.