Braised Duck Leg, aux jus, white beans and goat cheese

This dish was meant to have been a pork medallion with perigueux sauce and stuffed tomatoes but when we arrived in class most of those ingredients had not been delivered…But there was duck! So here we are.

 

 

Ingredients:

1 pc duck leg

50g mirepoix

    =Garnish=

150g white beans, soaked over night or from a can

100g baby bok choy

40g carrots

30g onion

1 pc bouquet garni

50g butter

40g goats cheese

1 pc yellow zucchini

1 pc tomato

White wine vinegar

Olive oil

Parsley

    =Duxelle=

2 pcs shallots

200g white mushrooms

75g duck foie gras

5g truffles

Chopped parsley

    =Sauce=

100ml Port wine

150ml veal jus

10g butter

Salt and pepper

 

Method:

1. Preheat oven to 450. Add beans and water (NO SALT) to a pot on the stove. Add half a carrot and half an onion to the pan along with a bouquet garni, simmer until fully cooked. Drain, remove carrot, onion and bouquet garni, and set aside.
2. Finely dice the whites of the mushrooms and the shallots. Finely dice the truffle (keep separate). Chop foie gras. In butter in a pan fry the shallots and mushrooms until tender. Add the foie gras and truffles to cook briefly then drain and set aside. In a pot of boiling salted water, blanch the bok choy briefly; dry leaves on paper. Stuff each leaf with a small amount of the 'duxelle' mix, set aside for now.
3. Using a fork, crush some of the beans and stir back through the other beans for a rustic partially crushed look. Stir through the butter and goats cheese (this will be extremely rich), set aside for now.
4. Trim duck leg, season all sides. Sear both sides to gain good colour and create sticky bits in the bottom of the pot (called 'suc') set aside. Add mirepoix to the pan and gain some colour. Deglaze the pan with port wine. Add veal jus, place leg on top, cover and transfer to the oven to braise. This will take approx. 20 minutes, but keep checking. About 10 minutes to being finished add the stuffed bok choys to the pot as well so they can braise in the flavourful liquid.
5. Meanwhile, dice the yellow of the zucchini, and the tomato, combine in a bowl with vinegar and oil to make a vinaigrette style sauce, adding the parsley at the end. Season to taste.
6. Allow the duck leg to rest while reheating everything. Strain the braising liquid to another pot. Add some cold butter in small pieces until the sauce is a velvety consistency. Brush some over the duck and plate.

We were lucky because our bok choys had their flowers that we could use for garnish, but any flowers or herbs will work for garnish here.

Comments

[Mack Shepperson]

Oh my. These recipe has all of my favorites. Duck meat, truffles, mushrooms and of course foie gras. You got all the good stuff here. All that's missing is fine red wine and caviar with sour cream.