Duck
Ducks are one big family; there are about 80 breeds of ducks.
The main duck species are the Aylesbury duck from England with tasty, tender meat. The small Nantes duck with tasty fatty meat. The well-fleshed Rouen duck with red-tinged flesh and the Barbarie duck from South-East France, known for its tasty, firm and lower-fat red meat, whose breasts and legs are available all year round. Read more about duck or watch a video. Source: Gastropedia
Kevin Lejeune
Contemporary cuisine with a very personal style in which both discreet classic touches and daring combinations can be found. This is how chef Kevin Lejeune describes his kitchen.
He uses products from local suppliers as much as possible. Often these are also organic. A balance between fish and meat in which he refers to the past of the local butcher shop.
His personal inspiration is somewhat influenced by his famous mentor David Martin, for the subtle Japanese flavors and the use of Umami, the 5th flavour. Source: The Mastercooks of Belgium
Braised leg of duck with smoked shallots and red berries
Print RecipeIngredients
- 4 duck legs
- 1 large onion, diced
- 2 stalks celery, cut into pieces
- 2 carrots, cut into pieces
- 1kg shallots
- 200gr red berries
- 2 garlic cloves, crushed
- 1 bunch of parsley
- bouquet garni
- 25cl red wine
- white wine
- raspberry vinegar
- chicken or duck broth
- 1 tablespoon butter
- 1 tablespoon peanut oil
- pepper from the mill
- salt
Instructions
1. Preheat the oven to 100°C. (212°F)
2. Dry the duck legs with kitchen paper and salt and pepper them well.
3. Heat the oil and butter in a cast-iron cocotte.
4. Fry the duck legs on all sides.
5. Remove them from the cocotte and keep them aside.
6. Now fry the onions, garlic, celery and carrots.
7. Remove the vegetables from the pot when they are browned.
8. Deglaze with the red wine and let it reduce for 5 minutes.
9. Add the duck legs.
10. Pour over the stock until the legs are almost completely covered.
11. Put a lid on the pot and let it cook in the oven for 5 hours.
12. In the meantime, color the red berries and deglaze with the vinegar.
13. Add the ‘bouquet garni’ and the white wine and let it cook for 2 hours over a low heat.
14. Then remove the ‘bouquet garni’.
15. Color the finely chopped shallots and smoke them on the BBQ for 10 minutes.
16. Mix the shallots, season with salt and pepper and keep aside in a piping bag.
17. Remove the meat from the legs and heat it with the cooking liquid, 100g red berries and half of the chopped parsley. Season further.
18. Divide the meat between deep plates.
19. Pipe on some smoked shallot puree.
20. Sprinkle with chopped parsley and some red berries.
