Roasted Duck Legs with Cherry Sauce, Pomme Puree and Bok Choy

Roasted Duck Legs with Cherry Sauce, Pomme Puree and Bok Choy
 
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Ingredients

Ingredients
Method
 
  • 4 duck legs
  • 3 shallots
  • 200ml port
  • 250g cherries
  • 2 tbs cherry jam
  • 300ml chicken stock
  • 8 bok choy leaves
  • 1kg desiree potatoes
  • 200 ml double cream
  • 100g butter
  • Salt
  • Pepper
The shallots should be chopped finely, the potatoes pealed and the cherries pitted.

First of all the oven should be preheated to 160 degress celsius.

The duck legs should be seasoned well and placed on an oven rack and should go in for between 50 minutes and an hour. Meanwhile, everything else can be prepared.

Starting with the potatoes, they should be boiled for about 15 miunutes and cut into large chunks. Then they should be drained and returned to the heat to dry out a little. These potatoes should be either mashed (to make mash) or passed through a seive or a ricer (to make pomme puree), meanwhile the cream should be on the boil until it is reduced by half. This should then be added to the potato, along with a good pinch of salt and 90g of the butter. Season to taste.

About ten minutes into the pomme puree process, the sauce should be started. Start by sweating off the finely chopped shallots in a good non stick pan on a low heat. Then turn up the heat to a high level and pour in the port to deglaze the pan. Let this boil until the pan is almost dry and then add the jam, stock and pitted cherries. This should be reduced until it is about half its original amount - until it is almost like a syrup, or resembles a sauce! Remember to keep tasting the sauce and season accordingly.

When all components we've mentioned so far are finished (the duck, potato and sauce components) then we can braise the bok choy. Pour a glass of water into a hot pan and add 10g of butter along with a good pinch of salt and pepper. When the butter is melted, add the bok choy and braise for 2 minutes, turning half way through.

When this is finished, everything should be ready to plate up.

Lay 2 bok choy leaves on the plate and place a generous amount of pomme puree over one of them. Then stand the duck leg in the other leaf and rest the top of the leg on the potato. To finish, carefully pour the sauce over the ingredients and the dish is complete.

This dish is perfect for entertaining guests, it has the 'wow' factor and it is actually very easy to make! I hope you enjoy this recipe, I think it's great for dinner parties and impressing friends.

Roasted Duck Legs with Cherry Sauce, Pomme Puree and Bok Choy

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This recipe was uploaded by food_critic

 
 
The duck legs will cook for about an hour, meanshiwle all the other components of the dish can be cooked. The potatoes will take about 30 minutes from start to finish, the sauce 20 minutes, and the bok choy should be cooked right at the end as it will only take a couple of minutes. The dish should come together at the end with the bok choy placed on the plate first. The potato should then be placed on top of that, with the duck leg propped on its end, with the main body resting on the pomme puree. The sauce should then be delicately drizzled all over.

Method


The shallots should be chopped finely, the potatoes pealed and the cherries pitted.

First of all the oven should be preheated to 160 degress celsius.

The duck legs should be seasoned well and placed on an oven rack and should go in for between 50 minutes and an hour. Meanwhile, everything else can be prepared.

Starting with the potatoes, they should be boiled for about 15 miunutes and cut into large chunks. Then they should be drained and returned to the heat to dry out a little. These potatoes should be either mashed (to make mash) or passed through a seive or a ricer (to make pomme puree), meanwhile the cream should be on the boil until it is reduced by half. This should then be added to the potato, along with a good pinch of salt and 90g of the butter. Season to taste.

About ten minutes into the pomme puree process, the sauce should be started. Start by sweating off the finely chopped shallots in a good non stick pan on a low heat. Then turn up the heat to a high level and pour in the port to deglaze the pan. Let this boil until the pan is almost dry and then add the jam, stock and pitted cherries. This should be reduced until it is about half its original amount - until it is almost like a syrup, or resembles a sauce! Remember to keep tasting the sauce and season accordingly.

When all components we've mentioned so far are finished (the duck, potato and sauce components) then we can braise the bok choy. Pour a glass of water into a hot pan and add 10g of butter along with a good pinch of salt and pepper. When the butter is melted, add the bok choy and braise for 2 minutes, turning half way through.

When this is finished, everything should be ready to plate up.

Lay 2 bok choy leaves on the plate and place a generous amount of pomme puree over one of them. Then stand the duck leg in the other leaf and rest the top of the leg on the potato. To finish, carefully pour the sauce over the ingredients and the dish is complete.

This dish is perfect for entertaining guests, it has the 'wow' factor and it is actually very easy to make! I hope you enjoy this recipe, I think it's great for dinner parties and impressing friends.
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