The Dish: Cider Braised Duck Leg

Dish: Cider Braised Duck Leg
The Restaurant:Deuxave
The Chef: Chris Coombs

Who doesn't love cider in the fall? Chef Chris Coombs of Deuxave has created the perfect recipe, full of seasonal ingredients.

Cider Braised Duck Leg with Warm Roast Cauliflower, Kale and Pine Nut Salad, Bacon Vinaigrette

Serves 4

Braised duck legs:

--4 duck legs
--1 Tbl canola oil
--2 large onions, peeled and cut into 8ths
--2 carrots, peeled and cut on the bias
--4 stalks celery, washed and cut on the bias
--1 bay leaf
--3 sprigs of thyme
--3 whole Allspice
--3 whole Star anise
--1 tsp whole Coriander
--10 whole peppercorns
--Cider to cover

MOP: Season duck legs generously on both sides with salt and pepper. Heat the oil in a large saucepot on medium high heat. Sear the duck legs on both sides until browned, starting with the skin side down. Remove the duck legs from the stock pot, turn your heat to high, and add the onions, carrots, and celery. Sear until mostly caramelized. Put bay leaf, thyme, allspice, star anise, coriander, and peppercorns into cheesecloth and tie shut with butcher's twine. Add the duck legs and spices to the pot. Just barely cover in cider and bring up to a simmer. Cover the pot and place in oven at 350° for 2 hours or until duck legs are tender.

Cauliflower Salad:

--1 cauliflower, cut into florets
--6 ounces sliced bacon, cut into ½ inch strips
--2 shallots, small diced
--1 clove garlic, minced
--1 Tsp whole grain mustard
--2 Tbl sherry vinegar
--¼ cup EVOO
--½ bunch kale, ribs removed, washed and chopped
--¼ cup toasted pine nuts

MOP: Cut cauliflower into florets, toss with 1 Tbl EVOO, season with salt and pepper and roast on a sheet tray in 425° oven for 8 minutes, or until lightly browned, stirring if necessary. Set aside. For the bacon dressing, crisp bacon slowly in a pan over medium heat, watching closely. Add shallots and garlic and cook until translucent. Add whole grain mustard, sherry vinegar, and EVOO. Bring up to a boil, season with salt and pepper and turn off. Steam or blanch kale for 30 seconds to one minute, until still crunchy but no longer tough. Carefully press out excess water from the kale with a spoon, then toss together with cauliflower, bacon vinaigrette, and pine nuts. Adjust the seasoning and serve alongside the hot braised duck legs.