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Duck Legs and Risotto
6 Duck legs (with skin)
6 cups oil
3 oranges
1/3 cup sugar
2 tablespoons ancho powder
2 cups Craisins® sweetened dried cranberries
1 ½ cups cider vinegar
20 cups chicken stock
5 cups Arborio Rice (dry)
1.5 cups raw peanuts crushed
Salt
Step 1: Preheat oven to 275*F. Skin duck legs, set skin aside for later use. Place duck legs in a medium pot with 5 cups of oil. Place pot in oven uncovered, for 2 hours.
Step 2: peel oranges. Discard fruit but save the peel. Place the orange peel in 2 cups of water in a pot. Bring to a boil, strain and repeat two more times. Then place the strained orange peel in a small shallow pot with ¼ cup of sugar and ¼ cup of water. Simmer until there is no visible water and a thick syrup appears at the bottom of the pan. Remove the peel and place on a drying rack. Before the peel dries completely- sprinkle with ancho powder/sugar/salt mixture. Slice into thin strips.
Step 3: Roughly chop the craisins. Bring the cider vinegar to a boil in a small sauce pot. Remove from heat and add cranberries. When the vinegar mixture reaches room temperature, strain the cranberries from the vinegar and rinse in cold water. Place the cranberries in a bowl for later use.
Step 4: Take the duck skin that was mentioned in step 1 and lay out on an oiled sheet pan. Remove the duck from the oven and lower the temperature to 180 degrees F. Place sheet pan with duck skin in the oven for ten minutes, or until crispy. Break into approx, 1 inch pieces. Place on paper towel.
Step 5: Remove duck from oil. Allow to cool from the oil and pull the meat into strips. Place 1 cup of oil into a sauce pot and bring to 375 degrees F. Fry duck meat until golden. Sprinkle with salt.
Step 6:Warm the chicken stock in a large pot on the stove. Place 1 Tablespoon of oil from frying the duck into a large sauté pan. Heat the oil and add the rice. Stir constantly, you do not want the rice to get any color. Add 1/3 of the chicken stock and constantly stir slowly. Add the rest of the chicken stock as needed to cook the rice. The end result should be creamy and slightly al dente.
Step 7: fold peanuts and cranberries in to risotto. Pour onto a plate and place the duck neatly in the center. Add duck skin to the duck in the center of the risotto. Garnish with orange slices. Take the unseasoned orange peel and garnish the highest point of the dish. Enjoy.
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