POTTED DUCK

Here we have a cozy&comforting dish, perfect after a looong working day or Xmas shopping day. You only need a toasted bread&baquette. I recommend to open a bottle of Chardonnay or Pinot Noir.

It’s a recipe by Ottolenghi published in the GUARDIAN 2 weeks ago. It got my attention as he uses the exotic spice Baharat which I am a big fan of. BTW, Baharat is also a good spice for any kind of summer rubs for chicken or lamb kebabs etc. Of course to use such a exotic spice for a French cultural asset is a classic Ottolenghi twist. Even my wife who is not a fan of French duck confit loved this dish. She even wanted a refill, quelle surprise. haha


Ingredients

2 duck legs (500-700g)
1 tsp whole black peppercorns
2 tsp coriander seeds, crushed (preferably toasted)
2 fresh/dry bay leaves
250ml dry white wine
2 shallots, halved lengthways
10g chives, chopped
Maldon sea salt
80g unsalted butter
1 tsp Baharat spice
gherkins/cornichons



Preparation

  1. Pre-heat oven to 150 C or 300F. Pierce the duck skin a few times with a fork or toothpick, then lay the legs skin side up in a 20cm x 15cm baking dish or sauteuse.

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2. Add the peppercorns, 1 tsp of coriander seeds, bay leaves, shallots, flaked salt and white wine. Cover tightly with foil or lid and roast for 2 1/2 h - 3h.

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3. Transfer to the duck legs to a plate and sieve the cooking liquid to a bowl. Remove the shallots and set aside.

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4. Pull the duck meat away from the bones and discard the skin and bones.

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5. Add chopped shallots to the duck meat.

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6. Now add around 100-150ml sieved roasting juices to the meat and combine.

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7. Now add chopped chives and combine.

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8. Divide the meat to ramekins or 2 small bowls. Using back of a spoon to compact the duck meat.

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9. Melt the butter on low heat in a little sauteuse and add the spice Baharat and a little bit salt.

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  1. Add to the ramekins or bowls, so the meat is covered.

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11. Finally add 1 tsp of crushed coriander seeds on top. Put in a fridge for several hours or best overnight.

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12. Remove from the fridge 30min before serving. Serve with toasted slices of bread&baquette and some pickled gherkins. Paradise is near! ENJOY

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4 Likes

Scrolling down the page, the images visually look not so appetizing to so-so appetizing to OMG I need to make this asap.

I will make this. Thanks for sharing it!

Would you mind sharing what, if anything, could substitute for baharat? A question of necessity for those of us living in the nether regions. Thanks.

What is baharat spice made of?
A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies by region – and even household. It typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. Make this version to add depth to rice, soups, meat, fish and chicken dishes.

1 Like

Rough ratios? I don’t have cardamom is that critical (could probably get it of course).

Ottolenghi recommended this brand:

Ingredients: Paprika, Coriander, Black Pepper (10%), Cumin, Cinnamon, Cayenne Pepper, Cloves, Nutmeg, Cardamom

I would say YES. But shortly before Xmas you could of course neglect it.

My version from a german spice dealer had a noticeable cinnamon and cardamom note.

It seems McCormick and Whole Foods each have a blend you can buy via Amazon. I’m guessing you can get close to the basic idea.

I’m kinda fascinated by this. I grew up in a duck hunting area. I’m going home for Christmas, and I hope to get some ducks and try this.

I see cardamom is listed last, would that mean it’s the smallest component?
My local grocer stocks that brand, hopefully they have the Baharat

According to a German website:

1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin
3-4 cloves
1 little cinnamon stick
6 green cardamom capsules
1 tsp chilli
2 tbsp sweet paprika
a little bit nutmeg

Here the original recipe:

Why not use Dukka or Raz-el-Hanout.

If you have cumin, coriander, cinnamon, chili, sweet paprika you’re on the safe side. Even without coriander.

1 Like

This is a fantastic one Martin! I like to throw some duck livers in there if you have them. It richens things up since it is a chilled charcuterie sort of dish. Wonderful stuff!

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Did you just add them into the meat as you cooked them?

I do like liver.

Yes, since it is a braise along with the legs it stays moist.

Martin

I made this and it was fantastic. I only used cardamom, nutmeg and black pepper in the Baharat as I did not want to get too exotic for a party of 12. I will add a few more spices into the mixture next round. The toasted coriander adds a nice flavor to the butter topping as well

Thanks for sharing

1 Like

I was hoping to get some wild duck when I was home for Christmas. Unfortunately, none of the hunters were sharing.