Saturday, June 09, 2012

Duck with Rhubarb in the Persian Style

4 duck legs
1 onion
1 large shallot

1 tsp coriander
1 tsp cumin
½ tsp cinnamon
1 tblsp grated fresh ginger

¼ tsp nutmeg
1 1/2 cup chicken stock
1/2 cup port or apple cider
1 Tbsp tomato paste

3 large stalks rhubarb – cut into 1 inch pieces with stringy bits removed if the skins are very thick
1/2 cup golden raisins

salt and pepper as needed
1 Tblsp potato starch mixed with a little cold water
¼ cup minced mint and parsley

In a deep saucepan or dutch oven brown the duck legs then remove from the pan. Cook the onion and shallots in the rendered duck fat.  Add the coriander and cumin and saute a little longer.  Add cinnamon, ginger and nutmeg, stock, port, tomato paste and the duck legs.  Bring to a boil on top of stove. Cover with a tight fitting lid and place in a 300 degree oven and cook for 1/2 hour. Add the rhubarb and raisins and cook for an hour more, or until meat is very tender.  Strain out the solids and boil the sauce until reduced by half.  Remove some of the fat with a fat separator or skim it, then taste the sauce and add salt and pepper if needed.  Return the solids to the pan and add the potato starch slurry.  Remove from the heat and stir in the mint/parsley mixture. Serve over pureed celery root

Credit for the recipe we worked from:

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