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duck legs kosher salt mixed spices berries Toasted almond flour all-purpose baking powder salt honey egg milk unsalted butter olive oil shallots garlic white wine sherry vinegar home-made cold unsalted butter water
Viewed: 39 - Published at: 5 years agoIngredients
- 4 duck legs
- 1/4 cup kosher salt
- 1 tablespoon mixed spices (clove, nutmeg, white pepper, cinnamon)
- 6 cups rendered duck fat
- 4 juniper berries
- 1/2 cup toasted almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Salt
- 1 tablespoon honey
- 1 large egg, beaten
- 1/2 cup plus 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 3 cloves garlic, coarsely chopped
- 1 cup white wine
- 1/4 cup sherry vinegar
- 6 cups home-made chicken stock
- 2 tablespoons cold unsalted butter, cut into tablespoons
- 4 dried apricots, soaked in hot water for 1 hour and finely sliced
Method
- Sprinkle the legs with salt and mixed spices on both sides.
- Place in a large baking dish cover and place in the refrigerator for 24 hours.
- Remove the legs from the refrigerator and scrape off the salt and spices.
- Preheat broiler.
- Place thighs on a baking sheet, skin side up.
- Broil for 5 to 6 minutes or until the skin is browned.
- Place legs in a medium saucepan and cover with the duck fat, add the juniper berries.
- Bring the fat to a simmer and cook over low heat for 2 1/2 hours.
- Place the legs in a medium crock and strain the fat over the duck to cover with the fat.
- Let the duck come to room temperature and place in the refrigerator, for at least 1 week.
- Remove the duck from the refrigerator and let come to room temperature.
- Place some of the fat in a large saute pan and heat until almost smoking.
- Add the thighs and cook until the legs become brown and very crisp.
- Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings.
- Remove the meat from the bone and shred.
- In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey.
- In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well.
- Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes.
- Cook pancakes until brown on both sides and set aside.
- In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft.
- Increase heat to high, add the wine and sherry vinegar and cook until completely reduced.
- Add the stock and reduce to 2 cups, whisk in the butter.
- Add the apricots.
- Assemble: Place shredded duck meat in the center of each pancake and fold over.
- Drizzle with the Sherry-Apricot sauce and garnish with the cracklings.
