One
of those great comfort food recipes that works in cold or hot weather.
The duck makes a "soup," so you can fill out the serving with a nice
pasta like Zitti or Penne.
Yield: 4
Time: 90 minutes
Ingredients
4 duck leg/thighs
2 carrots, peeled, cut into thick rounds, then quartered
2 yams or sweet potatoes, peeled, cut into thick rounds, then quartered
10 Brussels sprouts, trim the bottoms, quarter
10 shitaki mushrooms, washed, cleaned, sliced
1/2 cup finely chopped Italian parsley
4 cloves garlic, peeled, finely chopped
10 shallots, peeled, halved
Olive oil
Sea salt
Freshly ground black pepper
Method
When you're ready to cook the duck, separate the thighs from the legs at the joint.
Heat
2 tablespoons of olive oil in a large Dutch oven or fry pan. Season the
duck pieces with sea salt and black pepper, then sauté the duck until
browned on all sides. Remove from the pan and drain on a plate with
paper towels.
Pour off the duck fat into a container and save
(freeze it if you aren't going to use it right away). Duck fat sells
for $20/pint; don't waste it. Duck fat is magic.
Sauté the
shitaki mushrooms until lightly browned on each side. Remove to a
plate. Now saute the garlic, carrots, sweet potatoes, shallots, garlic,
and parsley until lightly browned. Remove to a plate.
Put the
duck back into the pan and cover with water. Put a lid on the pan and
braise over a medium flame for 45 to 60 minutes, until the meat is
tender and separates from the bone with a little pressure. Add back the
mushrooms and vegetables and cook another 15 minutes, uncovered.
Adjust the seasoning with salt and pepper.
Serve as is or add a cup of cooked pasta for each plate.
- Recipe courtesy of Men Who Like To Cook.