Boris Mann’s Personal Blog

Dec 2011

Dojo4 Duck

Continuing the Dojo4 meat experience, last night I made duck legs.

While I'm happy with the plating, not everything worked out as I would have liked.

The duck legs I marinated in whiskey, orange juice, red wine vinegar, sugar, salt, and star anise. Unfortunately, I used way too much kosher salt.

The spinach spaghetti I finished with olive oil, lemon zest, and fresh cracked pepper.

I was most happy with the purée. I chopped parsnips & cauliflower and boiled them in lightly salted water until soft. I drained them, leaving behind a little of the cooking liquor. Using a hand blender, I puréed them, adding a Tbsp each of honey & Dijon mustard. I added duck jus until it was salty enough.

The yellow peppers & onions were sautéed in a little olive oil.

Oh right - duck preparation! Seared in duck fat in a cast iron pan. Separately I boiled the marinade with some additional orange juice. I added several Tbsp of marinade to the pan & placed the legs fat side up in a 350 oven.

I do like duck medium rare, but had pulled pork-like consistency in mind. This was well cooked but not falling off the bone, and too salty (although the flavour was nice). I'll actually research duck techniques next time.