Wednesday, September 29, 2004
Duck Legs with Tangerine
As I mentioned earlier, I made a picnic the other night, with these duck legs as the centerpiece. I keep thinking about how good this came out and wanted to share. Try and enjoy!
4 duck legs, trimmed of all of the skin but one large piece on top, which you score
1 small leek, white part only sliced thin
½ cup hot water or chicken stock if you have it
1 large tangerine, zest cut into long thing strips, juice reserved (Tangelo would be good too)
¼ cup whisky
Salt to taste
Preheat oven to 350F.
In a large, heavy bottomed sauté pan over medium heat, sear the duck legs, frequently draining the accumulating fat. Add the leeks and tangerine zest when they are almost completely browned.
When the duck legs are quite browned, remove from the pan, and deglaze with the water, tangerine juice, some salt and the whisky. Stir to scrape up the browned bits on the bottom of the pan. Transfer the legs and sauce to an oven proof dish and cover with foil. Bake for 20 minutes or until the duck legs are cooked through.
Allow to cool slightly, and serve with a mixture of wild and brown rice with cranberries and pecans.
The duck goes perfectly with a smooth glass of Scotch. But why not try something new?
Why not buy some Single Malt Whisky from the beautiful Isles of Scotland? Check out these
websites and be transported. Just don't ask me the difference between Whisky and Whiskey.
Isle of Jura