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Slow-braised Duck

Slow-braised Duck
Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. It runs in his blood. Try his Slow-braised Duck with Lentils and Roasted Butternut, and a Baby Leaf, Pea and Pomegranate Salad…

Slow-braised Duck

This is festive table food. Try chef Jason Comins' Slow-braised Duck with Lentils and Roasted Butternut, and a Baby Leaf, Pea and Pomegranate Salad... Recipes Slow-braised Duck European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 duck leg quarters
  • 25ml teriyaki sauce
  • 250ml white wine
  • 250ml water
  • 1 whole garlic clove
  • 4cm piece of ginger
  • salt and freshly ground pepper, to taste
  • 2 tbsp corn starch, mixed with water
  • baby leaves and micro herbs, to garnish
  • Lentils and Roasted Butternut
  • 250ml lentils
  • 500ml vegetable stock
  • 1 large butternut, peeled and cubed
  • salt and freshly ground pepper, to taste
  • 1 tsp smoked paprika
  • Baby Leaf Salad
  • 100g mixed baby greens
  • 250g peas, cooked
  • 100g pomegranate rubies
  • Dressing
  • 100ml olive oil
  • 50ml white wine vinegar
  • 1 tsp mustard from a jar
  • 1 tsp white sugar
  • salt and freshly ground pepper, to taste

Instructions

  1. In a frying pan, brown the duck leg quarters skin-side down until golden. Place the duck legs in an ovenproof dish. Preheat the oven to 150°C. Put the teriyaki sauce, white wine, water, garlic and ginger into a saucepan. Bring to the boil and the simmer for 5 minutes. Pour the sauce mixture over the duck, cover with aluminium foil and cook until the duck is soft, about 2 hours.
  2. Once cooked, set aside the duck legs and strain the leftover cooking juices through a fine-mesh sieve. Pour the strained juice into a saucepan, bring to the boil and slowly add the corn starch mixture, stirring continuously until the sauce thickens. Set aside.
  3. To make the lentils and roasted butternut, place the lentils and stock in a saucepan and bring to the boil. Turn the heat down and simmer until the lentils are tender, about 30 minutes. Strain and set aside.
  4. Place the butternut on a roasting tray and season with salt, pepper and the smoked paprika. Roast at 200°C until golden and soft. Mix the lentils and butternut with a few tablespoons of sauce.
  5. To make the salad, arrange the baby leaves on a platter and scatter the peas and pomegranate rubies over them. Mix all the dressing ingredients together and beat lightly with a whisk. Drizzle over the salad when ready to serve.
  6. Before serving, place the duck into a 220°C oven for a few minutes to crisp up the skin. Serve the lentils and roasted butternut topped with the duck. Spoon over a little more of the sauce made from the cooking juices and garnish with baby leaves. Serve with the dressed salad.

Wine Suggestion: Overgaauw Merlot

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