Seared Duck Breast, Coffee Porter Braised Duck Legs and Brussels Sprouts

By L.A.B. Restaurant, Toronto

Braised Duck Legs:

4 duck legs, trimmed of excess fat

3 tablespoons canola oil

12 shallots, sliced

2 carrots, diced

2 bay leaves

1 bottle Coffee Porter

2 tsp Espresso beans

4 sprigs fresh thyme

Coarse salt

Cracked black pepper

2 cups brown chicken stock
Directions:
Season the duck pieces with salt and pepper

Heat canola oil in a large Dutch oven over medium high heat

Brown duck pieces for about 3 minutes each side

Drain off excess fat, reserve

Remove duck to a plate and reserve

Add shallots, carrots, time and cook until shallots are lightly browned, about 3 to 5 minutes

Add bay leaves, Coffee Porter, and Espresso beans

Bring to a boil and reduce by ½

Add stock, and season the mixture with salt and pepper

Bring to a boil again then reduce heat to low

Return duck legs, cover and simmer until duck meat is tender, about 1 to 1½ hours

Skim excess grease frequently

Remove from heat and cool

Once cooled, remove legs and strain liquid through a fine mesh strainer, skimming off excess grease

Gently shred duck legs, careful to remove all bones and sinew

Reserve shredded duck in a sealed container
Seared Duck Breast:
2 Duck breasts, trimmed of excess fat

Coarse salt

Fresh cracked black pepper
Directions:
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh)

Season with salt and pepper and place on plate lined with paper towel and refrigerate for up to 8 hours

Remove from refrigeration and add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes on medium high heat

Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, (about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare)
Brussels Sprouts:
2 lbs. Brussels sprouts

Braised duck leg, shredded

Coarse salt

Freshly cracked black pepper
Directions:
Using a mandoline, shred brussel sprouts into a fine julienne.

Thoroughly wash under cold water, then drain.

In a large skillet on medium high heat, add reserved duck fat and Brussels sprouts

Sauté for 5 minutes

Add shredded duck and heat through

Season with coarse salt and freshly cracked pepper

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