Champagne Duck Leg
A long-time friend of Canter Valley, George Truby, has shared another of his wonderfully decadent recipes using two of his favourite ingredients - Duck Legs, and Champagne!
Prepare the marinade by melting the butter, adding the peppercorns and saute for 3 minutes. Add all other ingredients and simmer until reduced to a thick coating consistency.
Once cool, place the duck legs in the marinade and refrigerate overnight.
The next day, remove the duck the marinade. Dust with breadcrumbs. Brown them under the broiler/grill in your oven until cooked (about 30 minutes) George says they will be done to perfection (the advantage of overnight marinating)
Prepare the sauce by combining the champagne, stock, the butter kneaded with breadcrumbs, the shallots, chives and coarsely crushed peppercorns.
Boil the mixture to reduce to a creamy consistency and add orange rinds and juice just before serving.
George suggests you accompany your cooked duck legs with fennel lyonnaise potatoes and of course, the sauce and a glass of your favourite champagne!
Lovely!
Prepare the marinade by melting the butter, adding the peppercorns and saute for 3 minutes. Add all other ingredients and simmer until reduced to a thick coating consistency.
Once cool, place the duck legs in the marinade and refrigerate overnight.
The next day, remove the duck the marinade. Dust with breadcrumbs. Brown them under the broiler/grill in your oven until cooked (about 30 minutes) George says they will be done to perfection (the advantage of overnight marinating)
Prepare the sauce by combining the champagne, stock, the butter kneaded with breadcrumbs, the shallots, chives and coarsely crushed peppercorns.
Boil the mixture to reduce to a creamy consistency and add orange rinds and juice just before serving.
George suggests you accompany your cooked duck legs with fennel lyonnaise potatoes and of course, the sauce and a glass of your favourite champagne!
Lovely!
Ingredients
6 x duck legs (trimmed of excess fat)
Fine Breadcrumbs
MARINADE:
1 cup olive oil
340 grams mushrooms, chopped.
4 tsp each parsley and chives, chopped
2 tsp powdered basil
12 black peppercorns, crushed
salt to taste
3/4 bottle of champagne
(Georges champagne of choice is Bollinger RD. A suggested alternative is Cantadi Castaldi)
SAUCE:
1/4 bottle champagne
3/4 cup stock (veal or chicken)
30 grams butter
30 grams breadcrumbs
4 Tbsp shallots, chopped finely
2 Tbsp parsely, chopped
2 Tbsp chives, chopped
10 black peppercorns, crushed
5 oranges, grated zest
Juice of one Orange.
Fine Breadcrumbs
MARINADE:
1 cup olive oil
340 grams mushrooms, chopped.
4 tsp each parsley and chives, chopped
2 tsp powdered basil
12 black peppercorns, crushed
salt to taste
3/4 bottle of champagne
(Georges champagne of choice is Bollinger RD. A suggested alternative is Cantadi Castaldi)
SAUCE:
1/4 bottle champagne
3/4 cup stock (veal or chicken)
30 grams butter
30 grams breadcrumbs
4 Tbsp shallots, chopped finely
2 Tbsp parsely, chopped
2 Tbsp chives, chopped
10 black peppercorns, crushed
5 oranges, grated zest
Juice of one Orange.
- Serves 6
- Prep Time 45
- Cooking Time 30
