Duck legs braised with green olives, parsley puree
List of ingredients
Serves 8
Braised duck legs
8 duck legs
12 sprigs of Thyme, chopped
8 bay leaves, torn
1 tbsp of salt
3 strips of orange peel
1 cup white wine (Chablis)
1/3 cup extra virgin olive oil
1 cup green olives (Sicilian) drained of brine
2 medium onions, peeled and cut into quarters
2 large carrots, peeled and cut into batons
2 stalks of celery, cut into 1inch segments
1,2 l chicken stock
1 large bunch of Swiss chard or Cavolo Nero
Sauce Soubise
4 medium onions, finely sliced
1 bulb of garlic, peeled
1 cup of extra virgin olive oil
Parsley puree
1 bunch of curly-leaf parsley
1 bunch of flat-leaf parsley
1 clove of garlic, peeled
15g butter
Salt
White pepper ground
Nutmeg
Sommelier’s tip
Chablis (recent vintage)
The subtle and delicate, yet very distinctive flavour of duck requires a bold wine. A young Chablis strikes the perfect notes with its fresh quality and light notes of preserved lemon.
METHOD
Duck legs braised :
Place the duck legs into a large bowl, sprinkle with salt, thyme, bay leaves and orange peel, allow 2-3 hours to lightly cure. Pat dry with paper towel before cooking.
Heat a large skillet over moderate heat with 3 tablespoons of olive oil. Place the duck legs (skin side down) and cook for 2-3 minutes or until golden, turn and repeat with flesh side. Once all legs are browned, set aside.
Heat a large oven-proof pot over moderate heat, add in 3 tablespoons of olive oil. Add in the onions, carrots and celery and cook for a few moments, then lay the duck legs over top.
Pour in the Chablis followed by the chicken stock and green olives. Cover with baking paper and place into the oven set at 160°C for an hour.
After this time, add in the shredded swiss chard and continue cooking for a further 30 minutes or until duck legs are tender. Remove from heat and allow to cool.
Sauce Soubise :
Prepare the sauce soubise by placing onions, garlic and olive oil into a saucepan over moderate to low heat, cover with a lid and cook till translucent. Stir every now and then being mindful not to walk away allowing to catch and burn. Once soft place into a food processor and puree till smooth.
Serve the duck legs over a pool of Soubise topped with some of the braising liquid and vegetables.
Parsley puree :
Bring a medium pot of salted water to the boil along with garlic.
Plunge parsley into a sink of cold water several times to release any dust and grit, drain well and then pat dry with a dry towel. Pluck the leaves from each bunch of parsley, discarding stalks.
Drop parsley into boiling water and cook for approximately 3-4 minutes, or until parsley breaks down between fingers, but still green.
Quickly strain discarding the clove of garlic, squeezing out most of the water, reserving a little to potentially add back to the puree.
Place greens into a blender, whilst still hot and puree, add in the butter along with a small splash of reserved parsley boiling liquor, puree till smooth.
Season with a little salt, white pepper and a hint of nutmeg.
Chef's tip
To test for duck leg tenderness, pierce with askewer or small knife: it should push in and pull out with very little to no resistance.
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