Braised Duck Legs in Pannepot (Spiced Dark Ale)
Duck a la De Striuse uses an amazing brew, Pannapot, full of amazing flavors, that compliment the duck legs, using this brew as a braising medium and ultimate beer sauce.
| Servings | Prep Time |
| 4servings | 30minute |
| Cook Time |
| 2 1/2hour |
|
|
Ingredients
- 4each duck legs, wholewith thigh attached
- 12ounce PannepotSpiced Dark Ale from De Struise Brouwers
- 4ounce butter, unsaltedpreferably organic
- 2ounce oil, olive
- 2each leeks,white and light green parts only, sliced
- 1each onion, yellow, large,peeled and sliced
- 2each carrots, largepeeled and diced
- 2each shallotpeeled and sliced
- 1each vanilla beansliced in half
- 1each blood orange or cara cara orangesliced in half
- 1bunch thymefresh
- 2tablespoon special spiced port
- 2cup stock, chicken or duck,preferably homemade
- sea salt and cracked black pepper
- 1recipe Potato Celery Root Puree(click for recipe)
Instructions
Duck Marinating Directions:
- Wash duck legs and pat dry with a paper towel. Place legs into a shallow container, large enough to hold all 4 legs in an even layer and pour the Pannepot over the top. Cover and refrigerate for 3 days.
Cooking Directions:
- Preheat oven to 350°F | 177°C
- Remove the duck legs from the beer, reserving the Pannepot for braising. Pat the legs dry with paper towels and with a sharp knife, score the skin in long slats across the leg/thigh. Repeat the process until all four legs have been scored.
- In a dutch oven or large sauté pan over medium heat, add olive oil and butter. Add the duck legs, scored side down to the dutch oven.
- Brown each side for 6 minutes, forming a nice crust.
- Remove from the pan and place into a bowl.
- Add the sliced leeks.
- Sauté for 8 minutes or until translucent. Remove the leeks from the pan adding to the duck leg bowl, reserving the butter | oil in the pan.
- Next add carrots, onions and shallots and sauté for 6 minutes.
- Or until lightly caramelized.
- Add sautéed leeks back to the pan.
- Deglazing with Pannepot and special Port. Using a wooden spoon or tongs, scrap any fond or caramelized bits on the bottom of the pan off.
- Add duck legs in a single layer back to the pot, topping off with vanilla bean, oranges (squeezing the juice out) and thyme.
- Bring to a boil.
- Cover with a lid and place into the center of the oven for 2 – 2 ½ hours or until the duck is fork tender.
- To finish the dish, carefully remove the duck legs from the stock and vegetables and bring to a boil. Check seasoning; remove vanilla bean, thyme and orange halves from the cooked vegetables. If the sauce is a little thin, you can mount the sauce with some cold butter or if too think use some chicken stock.
- Place some Potato Celery Root Purée to the side of your plate, prop a duck leg on to the purée, and garnish with the sauce of vegetables and stock. Garnish with chervil and vanilla bean.
Recipe Notes
