Making the Most of a Duck (Breasts, Legs, Fat, Stock)
|Cafe Drake served the duck breasts sliced thinly over whole wheat couscous, with braised Chinese cabbage and sweet potato raita as harmonious sides.|
|The accumulated fat from the duck breasts should be bottled and stored in the refrigerator for future use. Such as sublime roasted potatoes.|
|Lloyd was very appreciative of all the leftover skin and fat trimmings from our duck.|
Now, you're left with the legs. Within a few days try to cook them and embrace warmly their high fat content - sure it's excessively rich but hopefully you don't make these every day. At Cafe Drake we pan-roasted (again, over low heat) the two legs in a covered skillet for about 1 hour on each side. After removing the legs we fried an onion in the rich fat in the same pan, then added 1 large can of chopped tomatoes and 1 1/2 cups of dry red wine. The mixture bubbled away as we shredded the leg meat and returned it to the pan and sauce. All was seasoned with thyme, salt and pepper and a pinch of sugar and then tossed with fettuccine for a thick and luscious duck ragu (served as below to Jen Lazzaro with fennel-roasted onions and braised kale).