Braised Duck Leg with Charred Endive Recipe

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Braised Duck Leg with Charred Endive

Ingredients

FOR MARINADE

8 Duck Legs

12 sticks of cinnamon

8 pieces of green cardamom

1/8 cup fennel seed

12 pieces star anise

8 pieces allspice

zest of 3 oranges, chopped

1 head garlic, chopped

2 pounds salt

1 pound sugar

FOR DUCK

5 quarts chicken stock

4 heads of garlic, split lengthwise

1 teaspoon fresh thyme

15 black peppercorns

4 endive, leaves separated and cores discarded

1 1/2 pounds gai choy, cleaned

1 pound oyster mushrooms

1 1/2 tablespoons shallots, brunoised

4 cloves garlic confit

3 tablespoons sherry vinegar

3 tablespoons duckling jus, or reduced and thickened chicken stock

4 leaves raw endive, cut into thin strips (chiffonade)

fine herbs (chervil, chives, tarragon, parsley)

salt and pepper

Method

FOR MARINADE

Grind cinnamon, green cardamom, fennel seed, star anise, and allspice (you may choose to use pre-ground ingredients).
Mix together ground spices, orange zest, and chopped garlic until a paste is formed. Rub over duckling legs and let marinade for 24 hours.
Mix salt and sugar together. On a half sheet pan, sprinkle a dusting of the sugar and salt mixture.
Place legs over mixture. Dump remaining salt/sugar mixture on top of the legs. Let marinade for another 15-18 hours.
Remove salt and sugar from duck legs by quickly rinsing under running water.

FOR LEGS

Heat chicken stock with split heads of garlic, thyme, and peppercorns. Submerge duck legs in stock. Bring to a simmer.
Cook until meat is fork tender. Remove and cool.
To serve, brown legs in a pan. Remove legs and set aside.
In same pan, sauté endive leaves and remove. Then sauté gai choy and remove. Sauté mushrooms and remove. Then sweat shallots and garlic confit. De-glaze with sherry vinegar. Add duck jus. Simmer and add back to sauteed endive, gai choy and mushrooms. Season with salt and pepper.
Place legs and garnishes on a plate. Top with raw endive chiffonade and a sprinkling of fine herbs.

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