John Myers
Ingredients for 4 servings:
- 4 legs of Muscovy duck
- 1 onion(s)
- 2 carrots
- ½ liter apple juice
- 3 tbsp soy sauce
- 1 garlic clove(s)
- ½ tsp sambal oelek
- Calvados
- 50 ml stock (demi-glace)
- 1 cup of sweet cream
- 2 apples, sour and firm
- Saffron threads
- 300g basmati
- Berries, pink
- butter
- starch flour
- Clarified butter
- Sugar
- Salt
- lemon juice
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
The marinade: Bring apple juice, soy sauce, crushed garlic clove, and sambal oelek to a boil and reduce to 3 tablespoons. Place the duck legs in a freezer bag and marinate overnight. Saffron: Let the saffron threads soak in the marinade overnight in a small mortar and pestle with a little water, then finely grind them shortly before use. Collect the marinade and meat juices. Trim and roughly dice the root vegetables and onion. The meat: Brown the duck legs all over in hot clarified butter and remove. Roast the vegetables in the clarified butter until browned. Deglaze with a little water, add the marinade, a teaspoon of salt, about 2 cl of Calvados, and the demi-glace. Add the duck legs and braise in an oven preheated to 160°C for 1 hour, basting occasionally with the sauce. Remove the legs and roast them on a baking sheet in the oven until crispy. Remove the fat from the sauce. Puree the vegetables in the sauce, add the cream, bring to a boil briefly, and thicken. The apples: Peel the apple, remove the core, and cut into wedges. Toss with a little lemon juice. Fry in butter in a pan on both sides until nicely browned. Just before serving, sprinkle with crushed pink berries and deglaze with the cream, adding a little sugar. The cream should reduce further. The saffron rice: Cook 300g of basmati in plenty of boiling salted water for 8 minutes. Drain the rice in a sieve. Melt a good knob of butter in a saucepan and add 1 shot glass of water. Mix the rice with the saffron water and steam in a covered pan over low heat until tender. Plate up, serve, and enjoy.
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