It is beyond cold in Paris and I am finding myself, once again, craving duc confits, a duck dish that is traditionally cooked/braised for hours on end in duck fat until the meat falls off the bone.
Because I know Magnus loves tender duck, and it provides a nice alternative to chicken in terms of texture and flavor, I love to take out the time to braise it slowly. But without using duck fat to braise.
This recipe uses vegetable stock, orange zest, apple juice and cachaca, a Brazilian rum (the alcohol content will evaporate during cooking) which enhances the flavor and deepens the sweet notes from the orange zest. And there is enough fat content in the duck itself that I think it suffices for kids to have it cooked in a lighter cooking liquid.
I served it with some deep green sauteed kale and rice, and it was the best thing we ate in a long time – granted, we have only been eating soups and porridge from being sick for the past two weeks, but the duck really hit the spot.
Duck with Orange Zest, Cachaca and Apple Juice
4 duck legs
1 tablespoon canola oil
8 cups vegetable or chicken stock
1/4 cup cachaca rum
1 cup apple juice
zest and juice of one orange
4 Anise star
4 clous de girofle
1 cinnamon stick
Salt and pepper to taste
1. In a deep cooking pot, heat the oil on medium heat and brown the duck legs on all sides.
2. Add the rest of the ingredients and bring to a boil. Lower the heat and cover the pot, simmering on low heat for 2 hours or until the meat is tender when poked with a fork.
3. Serve with rice or potatoes and greens.