NOVEMBER: BRAISED DUCK LEGS ON WILTED WATERCRESS

Serves 8

This dish utilizes only the duck legs, the meat that is richest in flavor.  The legs are rolled in an aromatic spice mixture, seared and braised. The tender, fragrant meat slips off the bone easily and is mounded on a nest of watercress. A bit of candied orange zest and sections of fresh orange echo the classic duck a l’orange but with a whole new attitude.

For the Duck Spice Mix:  Combine the spices in a spice grinder and grind them into a fine powder.

DUCK SPICE MIX
1tablespoon star anise
1tablespoon whole cardamom
1tablespooon whole cloves
¼ cup white peppercorns
4 cinnamon sticks, about 3 inches each
¼ cup coriander seeds
½ cup whole cumin
¼ cup fennel seeds

DUCK LEGS
4 duck legs
Salt and freshly ground black pepper to taste
1 recipe duck spice mix
1/3 cup grape-seed or vegetable oil
1 strip smoked bacon chopped
1 carrot, chopped roughly
1 stalk celery, chopped roughly
1 onion, chopped roughly
¼ cup tomato paste
½ cup red wine
3 cups chicken stock

CANDIED ORANGE ZEST GARNISH
2 oranges
2 cups water
¾ cups sugar

GARNISHES
6 bunches watercress
2 oranges (reserved from candied orange zest garnish), peeled, pith removed, and carefully sectioned.

WILTED WATERCRESS
Serves 6
2 tablespoons vegetable oil
4 bunches watercress, large stems removed, roughly chopped
½ cup Clear Fish Sauce with Lime and Cilantro

FOR THE DUCK LEGS

1. Preheat the oven to 400 degrees.

2. Season the duck legs with salt and black pepper. On the skin side only, generously season the duck legs with the duck spice.

3. In a small roasting pan, heat the oil over high heat. Sear the duck legs, skin side down, until golden brown. Turn the legs over and sear the other side for 2 to 3 minutes until browned. Remove the legs from the roasting pan and set aside.

4. Reduce the heat to medium and add the bacon. Cook for 4 minutes, stirring with a wooden spoon.  Add the carrots, onions, and celery and cook for five minutes more.

5. Add the tomato paste and stir until the vegetables are evenly coated. Continue to cook, stirring for about 3 minutes, or until the paste starts to brown on the bottom of the pan.  Deglaze with red wine and simmer until the wine has almost evaporated.

6. Add the stock and season with salt and pepper. Return the reserved legs to the pan, cover with foil, and place in the oven for two hours, or until the meat pulls away from the bone. Remove the pan from the oven and allow the duck legs to cool in the liquid.

7. Once the duck legs have cooled, take them out of the liquid. Remove and discard all bones and skin. Store the meat in the refrigerator until ready to serve. Strain the liquid and refrigerate until ready to serve. The recipe may be prepared to this point one day in advance.

TO MAKE THE CANDIED ORANGE ZEST GARNISH

1. Remove the orange part of the skin in long strips with a vegetable peeler.

2. Using a sharp knife, julienne the zest into fine slivers. (Reserve the zested oranges for garnishing the dish.)

3. In a small saucepan, combine the water and sugar and bring to a boil.  Add the julienned zest and cook over low heat for about twenty minutes. The zest can be prepared up to three days in advance and stored in its syrup. (Drain before using.)

TO SERVE

1. In a medium saucepan, heat the duck meat in the broth over medium heat and keep warm. Remove the meat and under high heat reduce the sauce by 2/3.

2.Return the meat to the sauce.

3. In a large skillet or wok, heat the oil over high heat.

4. Add the watercress and turning it rapidly with tongs for a few seconds, until the watercress turns a brilliant green and just begins to wilt.

5. Sprinkle the Clear Fish Sauce with Lime and Cilantro over the greens, toss with tongs, and remove from heat. Serve immediately.

6. Place a small round of the Wilted Watercress in the center of the plate. Place the duck meat on top of the watercress.

7. Ladle the broth around the duck. Garnish with orange sections and candied orange zest.

THIS IS A VERY ELEGANT AND SPECIAL DISH FOR THANKSGIVING OR CHRISTMAS.  ENJOY!