Braised Duck with Duck Sauce

Larry Matson from the Art Institute of Dallas joins Good Day to talk about the No Kid Hungry Dish served in the gallery's restaurant.

Braised Duck with Duck Sauce

4 Duck leg quarters
TT Salt, Pepper
TT Orange Zest
4 Strips of Bacon
Olive oil as needed
TT Thyme
TT Rosemary

2 Garlic Cloves
2 Bay Leaves
1 tablespoon tomato paste
4 oz. madeira (brown wine)
white wine

4 Stems of Thyme
4 Juniper Berries
3 cups Duck Stock
a mixture of Mirepoix (carrots, celery, onions)
2 tsp Red Pepper Flakes
1 Orange (juiced)
1 oz butter

Remove all Duck thigh bones, remove all cartilage and the tip of the leg bone exposing the bone. Open the thigh meat up, cut off excess skin around the thigh (save for sauce).

 French cut the leg bone and wrap in foil

Season inside of thighs with salt, pepper, orange zest, thyme, rosemary.

Fold thigh together and secure with 3 tight loops (tuck the bottom thigh meat before pulling the 3rd loop tight).

Salt the outside of the leg quarters.

In a hot oiled sauté pan add the duck quarters face down and add chopped bacon.

Brown duck quarters by shallow frying add a few drops of olive oil if needed to keep smoke down.

Remove duck quarters, extra skin and bacon and place them in the pressure cooker.

For the Sauce: Add mirepoix to the sauté pan cook for 3 mins then pour off oil saving a small amount

Add duck stock and tomato paste to mirepoix.

Add white wine and madeira and juice from the orange and cook until alcohol is cooked off.

Add aromatics to the pressure cooker (juniper berries, bay leaves, thyme, crushed garlic)

Pour the stock/ wine mixture to the pressure cooker

Add more duck stock but make sure not to add a lot. (Too much will dilute the mixture you just made in the sauté pan).

Secure the lid of the pressure cooker and cook on high until you hear a loud whistling sound, once you hear this sound turn down the flame and control the sound you hear a smooth whistling sound total cook time is 25 minutes.

Using a Strainer, pour the sauce from the pressure cooker into it.

Cut a slice of butter in to the sauce lightly swirling butter around the pot until butter has melted.