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.

Boris Mann @boris