Vanilla Thyme Duck Legs
4 duck legs
4 vanilla beans, cut in half and split lengthwise.( 8 half pieces)
4 thyme stems, cut in half (8 half pieces)
1 recipe vanilla cure
2 T. herbs de provence
1 carrot, ½ onion, 1 celery, cut into med pieces
3- 4 C. chicken stock
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Rinse and dry the duck legs. Insert under the skin of the duck legs 2 ea pieces of the vanilla and thyme. Season the top with 1 T. each of the cure mixture in a large pyrex dish. Cover and let sit for 2 days. After 2 days, bring the duck legs out of the refridgerator and gently wipe off the cure mix with a damp sponge (removing all of it) and season with the herbs de provence. In a large skillet, add 3 T. oil and heat until smoking. Add the duck legs, and cook skin side down until a nice carmelization has occurred and the skin is crispy, turn over and cook the other side briefly 1-2 mins. Then remove the duck legs momentarily. Now add the carrots, celery and onion. Season with salt and pepper and cook for 2-3 minutes over high heat allowing some color to form. Add the duck legs back on top of the vegetables and put chicken stock in the pan, coming up halfway to the side of the duck legs only. Place in 400 degree oven and cook 35 -45 minutes until the legs are done and tender. Take out of oven and serve immediately. Never take out the thyme and vanilla pods inside the duck legs.
Vanilla Duck Cure Spice
1 T. salt
½ T. pepper
4 vanilla pods, scraped clean
1 tsp. sugar
1 tsp lemon zest
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Combine thoroughly. Use this mixture to coat the duck.
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