Beer Braised Duck

Entree, Winner 2000 MLF Recipe Contest, Chef Michael Pardus

Ratings

Serving Size {6 Servings}

Ingredients


Duck Pot Roast:


1 Tablespoon Olive Oil


12 Maple Leaf Farms Duck Legs, boned, skinned, tied into small "roasts"


12 Ounces Onions, chopped


6 Ounces Each Carrots, Celery, chopped


2 Tablespoons All Purpose Flour


24 Ounces Pale Beer


1 Quart Duck Stock


2 Cups Brown Veal Stock


12 Pieces Canned Whole Tomatoes, drained, reserve tomato juice


1 Tablespoon Fresh Sage, chopped


Garnish:


12 Each Fennel Bulb, Yellow Onion, 1/2" wedges


12 Ounces Each Carrots, Parsnips, oblique cut


12 Ounces Celery, peeled, batonnet


18 Crimini or Shiitake Mushrooms, halved


Soft Polenta:


24 Ounces Chicken Stock


8 Ounces Milk


8 Ounces Yellow Corn Meal


2 Ounces Parmesan Cheese, grated


As Needed Salt, Black Pepper, Nutmeg


Gremolata:


1 Tablespoon Parsley, freshly chopped


1 Teaspoon Garlic, finely minced


2 Teaspoons Lemon Zest, finely minced

Directions

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Duck Pot Roast: Brown duck in oil; remove from pan. Add onions, carrots and celery; caramelize well. Stir flour into vegetables. Add beer; stir until smooth. Add duck and veal stocks, tomatoes, reserved juice and sage. Bring to a simmer; add duck. Cover and braise in 350°F oven until tender. Remove duck and whole tomatoes from liquid, strain and reserve liquid separately. Cool duck; remove strings when cold. Cut each "roast" into 2 or 3 pieces.


Garnishes: Remove fat from surface of braising liquid. Pour liquid into large saucepot and simmer vegetable garnishes, each separately, until all are tender. Quickly cool cooked vegetables by spreading on cold sheet trays and placing in refrigerator. Strain liquid; reduce to light sauce consistency, approximately 36 ounces.


Portion 6 ounce sauce with 2 duck legs, 2 pieces each of onion and fennel, 5 pieces each of celery, parsnips and carrots, 6 mushroom halves in each of 6 plastic cups. Cover and hold for service.


Soft Polenta: Combine liquids; bring to a boil. Slowly add corn meal to liquid while stirring with a whisk. Continue to cook mixture until thick, but still flowing, stirring constantly - about 20 minutes. Add seasoning. Remove from heat; stir in cheese. Place polenta in stainless container; cover tightly. Hold in hot water bath for service.


Gremolata: Combine ingredients.


To Serve: Place contents of plastic cup in small pot. Bring to a simmer. cover, and place in hot oven until heated. When meat is hot and very tender, check sauce consistency. Adjust sauce as needed with additional stock or further reduction. Place 4 oz polenta in the center of a large rimmed bowl; top with duck. Place sauce and vegetables around edges of polenta. Garnish with 1 tsp gremolata sprinkled over all components.



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