The
next Food on Friday has duck as its theme. This time I had 2 duck legs
and decided to invent a dish that I have called Apricot Duck. Inspirational name, isn't it?
To
prepare the duck legs I took them out of the fridge and let them rest on the
bench to come up towards room temperature for half an hour or so. Then I took my sharpest knife (and it does
need to be sharp) and slashed the skin of each duck leg so that there were
intersecting diagonal lines – a bit like you do when you are preparing a ham
for glazing.
I
rubbed some salt, freshly ground Sichuan pepper and white pepper into each skin
side of the leg as well as some oil. You
could use black pepper but we like the tang you get from Sichuan pepper.
Heat
a pan until it is just about smoking and then fry the skin side of the duck
until it is quite golden and crispy.
Don't be afraid to really give it a sizzle – I pressed down on each leg
with a wooden spoon as well to help it colour up. Don't flip the duck over onto the other side.
Just do the skin side.
While
this is happening heat your oven up to a moderate heat, put the duck legs into
a roasting dish which has in the bottom of it a little chicken stock, brandy,
chopped dried apricots and a little splosh of chilli sauce. I didn't put the duck on a rack but let it
sit in the liquid. Don't let the liquid
go over the skin side though or you'll lose that lovely crispiness you created
in the pan.
Cover
it all with foil and bake for about 45 minutes and then enjoy!
I'm not a big duck fan, but my husband would love this.
ReplyDeleteThat sounds just scrumptious! Love duck and I'd not thought of using apricots with them. Reminder to self: get both next time you're at the market! Thanks for the idea.
ReplyDeleteIsobel: www.ColdhamCuddliescalling.blogspot.com
My husband enjoys duck, but I have never cooked it. He's also a big fan of apricots. I should probably surprise him with this dish!
ReplyDeleteDuck is hard to find where I live (northern Florida)but I sure love it.
ReplyDeleteI've only made duck ones - and I didn't do very well. Your recipe sounds easy and delicious. I love Sichuan pepper.
ReplyDeleteI like duck...but I have never cooked it. I should...
ReplyDeleteSounds yummy. Although I eat duck if served it, I don't go out my way to eat it. It's a little too fatty for my tastes.
ReplyDeleteOh, that combination of flavors sounds delicious! I'm sure it was tangy, spicy and a little sweet - so yummy. I'll have to make this soon. Thanks for sharing!
ReplyDeleteThis looks divine. I love duck and the sweetness from the apricot sounds perfect with the savory duck legs.
ReplyDeleteduck and apricot sound like a winnning pair. My friend is currently culling some of her ducks, will have to see if she has an extra.
ReplyDeleteWhat a great combination of ingredients, Carole! ~ A must-try recipe ;)
ReplyDeleteLove this dish! It's so simple and how can you go wrong with apricots and duck!?
ReplyDelete