Pinot-Braised Duck with Spicy Greens
Lara Robby
Notes: Michael Wild of Bay Wolf restaurant in Oakland, CA always has a pot of rich duck stock on a back burner; we've substituted chicken broth, which results in lighter pan juices instead of a sauce. Prep and Cook Time: about 2 1/4 hours.
How to Make It
Step 1
1
Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence.
Step 2
2
Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat).
Step 3
3
Meanwhile, pour 1 tablespoon olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 cups, about 45 minutes. When duck is done, add 1 cup braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl.
Step 4
4
While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 tablespoon olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice.
Step 5
5
Mound greens on plates and set duck legs on top. Serve pan juices alongside.
Step 6
6
Wine pairing: A Pinot with both minerals and good fruit will bring out the best in the greens.
Ingredients
4 duck legs (about 8 oz. each)
Salt and fresh-ground pepper
1 teaspoon herbes de Provence
About 1 bottle (750 ml.) Pinot Noir
2 tablespoons olive oil
1/4 cup minced shallots
4 cups low-sodium chicken broth
1 sprig fresh thyme, rinsed
1 dried bay leaf
1 tablespoon butter
1 onion (about 8 oz.), peeled and chopped
1 pound broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 pounds mustard greens, rinsed, trimmed, and sliced crosswise
2 cloves garlic, peeled and minced
1 flat anchovy (optional), minced
About 1/4 teaspoon cayenne
About 1 tablespoon lemon juice
Directions
Step 1
1
Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence.
Step 2
2
Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat).
Step 3
3
Meanwhile, pour 1 tablespoon olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 cups, about 45 minutes. When duck is done, add 1 cup braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl.
Step 4
4
While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 tablespoon olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice.
Step 5
5
Mound greens on plates and set duck legs on top. Serve pan juices alongside.
Step 6
6
Wine pairing: A Pinot with both minerals and good fruit will bring out the best in the greens.
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