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Maple-Lacquered Duck Legs with Mint SaladTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preparation time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:179.8 kcal

Proteins:5.7 g

Fats:6.3 g

Carbohydrate:26.3 g

Fibers:0.1 g

Sugar:19.3 g

Cholesterol:28.6 mg

Sodium:517.6 mg

Calcium:37.2 mg

Energy:340 kcal

Proteins:10.8 g

Fats:12 g

Carbohydrate:49.8 g

Fibers:0.2 g

Sugar:36.5 g

Cholesterol:54 mg

Sodium:978.7 mg

Calcium:70.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

6

confit duck legs

125

ml

maple syrup

125

ml

orange juice

60

ml

butter

*Asian maple sauce

cooking juices

125

ml

veal or duck stock

60

ml

balsamic vinegar

*Mint salad

1

chopped mint leaves

1

chopped lemon balm leaves

*Dressing

30

ml

sugar

60

ml

lemon juice

60

ml

fish sauce (nuoc nam)

1

small clove of garlic, minced

1

hot chili, finely chopped

METHOD

  1. In an ovenproof skillet, brown the duck legs, skin side down, in the maple syrup and butter for about 15 minutes over low heat; turn;
  2. add the orange juice and place into a 150° C (300° F) oven for about 10 minutes, basting often with the cooking juices;
  3. remove the legs from the skillet;
  4. deglaze by adding the balsamic vinegar and veal or duck stock to the cooking juices;
  5. reduce until it reaches the desired consistency; strain.

Presentation

  1. toss together the various leaves for the salad; arrange in tall bouquets on plates;
  2. place the duck leg on top;
  3. spoon the maple sauce over the duck and the Apsara dressing over the greens.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

An original recipe from Bunteen of L’Apsara Restaurant in Quebec City, presented by his friend Mario Martel.

The Apsara dressing is a creation of Chef Mouy Youk Thau.

The combination of hot and cold, paired with the flavour of the mint salad, gives the whole dish a wonderfully exotic taste.

The duck legs can be made into confit in advance and kept for several days in the refrigerator.

As a garnish, I’ve added some quartered ground cherries (physalis) and incorporated some orange zest into the sauce.
- Mario Martel



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