On with the duck recipes. Remember I said three dishes from one duck? Here’s the second using the duck’s legs, thighs and wings.
After the very fruity duck breast fillet with pineapple, orange and ginger sauce, this second dish is French inspired as it uses the trifecta of vegetables that many French dishes start with — onion, celery and carrot. The duck is seared in a pan but finishes braising inside the oven. The pan juices are used to make the gravy.
To make this dish good for four, cut the wings with a generous portion of the breast so that each wing portion is roughly the same size as each thigh-and-leg portion.
- duck legs (drumsticks) and thighs
- duck wings
- 1 large onion chopped
- 3 to 4 stalks stalks chopped
- 1 large carrot peeled and chopped
- 1 and 1/2 tablespoons chopped fresh rosemary leaves (or half as much if using dried)
- 1 and 1/2 cups good white wine (I used semi-sweet)
- salt and pepper
- 3 tablespoons butter
- 3 tablespoons flour
- the braising liquid of the duck plus about a cup of duck or chicken broth
- sugar to taste
- salt to taste
- pepper to taste
- 4 or more cuos mashed potatoes
Preheat the oven to 325F.
Rub the duck with salt and pepper.
Heat a frying pan. Lay the duck pieces, skin side down, and cook over high heat until the skins are nicely browned. Flip to brown the other side.
Take the duck from the frying pan and arrange in a single layer, skin side up, in an ovenproof dish. Scatter the rosemary around the duck pieces.
In the rendered duck fat, sauté the onion, celery and carrot. Season with salt and pepper. Deglaze with the white wine. Boil for about a minute.
Pour the vegetables with all the liquid into the dish with the duck. Braise in the oven, uncovered, for one hour.
Take the duck out of the oven. Transfer to a platter and keep warm.
Make the gravy. Melt the butter in a small sauce pan. Add the flour, all at once, stirring vigorously to prevent lumps from forming. Cook the mixture over medium heat for about five minutes or until the flour starts to brown. Pour in the vegetables and juices in which the duck cooked. Stir. Add enough broth to get the consistency that you prefer. Season with salt, pepper and a bit of sugar for balance.
To serve: Make a bed of mashed potatoes. Lay the duck on top. Pour the vegetables and gravy over the duck and mashed potatoes. Sprinkle with chopped parsley and serve.