Braised Duck ala Reuben Riffel
Reuben makes a delicious Braised duck served with a warm salad. And then we will show you an actual bathroom makeover. Reuben will then pair his dish with Bosman Family vineyard wines.
- 4 large Duck Legs
- 2 tbsp extra virgin olive oil
- 8 French shallots, Halved lengthways if large.
- 500ml (2cups) Chicken stock
- 2 tbsp honey (Such as leatherwood)
- ½ tsp each, ground cinnamon and ground coriander
- 6 garlic cloves
- 1rosemary sprig, Leaves only
- 1 orange, Segmented
- 180 gm green olives
- 30 ml freshly squeezed orange juice
- Side dish:
- 250 gm small lentils
- 150 gm hazelnuts
- 200g kidney beans
- 2 bunches asparagus, trimmed
- 1 cup each (loosely packed) mint and flat-leaf parsley, coarsely torn
- 5 radishes, thinly sliced on a mandolin
- ½ romaine lettuce
- Hazelnut Dressing:
- 60 ml (¼ cup) each hazelnut oil and olive oil
- Juice of ½ lemon
- 1 tbsp red wine vinegar (see note)
- ½ clove garlic, crushed
This braised duck has an interesting twist to the original Duck l’Orange with some unusual, but delicious flavours added.
Duck l’Orange, directly translated to orange duck, is a classic French dish, which is enjoyed worldwide.
- Starting with the duck…
- Wash the duck legs with water and pat dry with paper towel.
- Heat a pan to just before smoking point and seal the duck to have a beautiful golden colour.
- Remove and keep aside.
- To heat the pan to just before smoking point helps the meat to not stick to the pan.
- In the same pan used for the Duck add the onions and roast them until golden, remove them from the pan and set aside until later.
- Remove the duck fat from the pan and Pour it into a bowl.
- Now add the stock to the pan and stir the bottom of the pan to loosen any caramelized bits.
- Now stir in the honey and add the ground cinnamon and coriander.
- Put the duck back in the pan skin side up then the onions, garlic, rosemary, orange segments, olives and the seasoning.
- Bring the mixture to the boil.
- As ever how you start a dish really determines the end result. A bit of patience and care is necessary at this stage.
- Put the pan covered into a preheated oven around 185 degrees Celsius for 45 minutes.
- Once it’s cooked remove from the oven and strain the sauce through a fine sieve, into a large bowl and keep the solids separate.
- Add the liquid back into a saucepan, together with the orange juice and reduce it slightly.
- Now add the reserved solids back into the saucepan and keep aside.
- Now for the beetroots
- Wash the small beetroots and pop them in a pot of salted cold water. Cook for 10-15 minutes until they are just cooked.
- When they are done Drain the beetroots from the water and pull off the skins by rubbing them in a dry cloth.
- And keep it aside
- Let’s get started with the warm salad
- Cook the lentils in boiling salted water until tender this should take around 25 minutes.
- When done, drain well and place the lentils into a large bowl.
- Place the hazelnuts into a pan and dry roast over high heat until the nuts start to colour and give off a toasty fragrance.
- Remove the nuts from the pan and roughly crush with a mortar and pestle. Keep it aside.
- Now for the asparagus.
- Blanch the asparagus in boiling salted water for 30 seconds remove them from the water and drain.
- Next, Add together the beetroot, hazelnuts, radishes, asparagus, the beans, lentils, mint and parsley and keep it aside.
- Dressing for the salad
- Mix together the hazelnut oil, olive oil, juice of ½ a lemon, red wine vinegar, crushed garlic and drizzle over the salad.
- Now to plate this delicious dish.
- Serve the duck ragout in a warm bowl with the warm salad to the side.
Reuben paired his dish (above) with the following Bosman wines:
- Club Selection Cinsaut 2012
- Optenhorst Chenin Blanc 2012