Maple Braised Duck Leg

Ingredients

2 duck legs. Large (moulard duck preferred)
1 cup Canadian maple syrup
1 tablespoon orange zest
1 teaspoon chopped garlic
1 teaspoon chopped shallot ( sub white onion)
2 golden delicious apples ( sub granny smith)
Half cup skim milk
1 teaspoon ground cinnamon
4 small brioche buns ( local bakery)
kosher salt to taste
3 cups chicken stock
10 leaves baby arugula
1 lemon juiced and strained

Method

In a bowl combine orange zest, chopped garlic, shallot, and maple syrup. Place duck legs in a container and pour mixture over top of the duck legs. Place in fridge and marinate for 6 hours (overnight is fine as well) Remove duck from marinate and pat dry. Heat up a sauté pan to medium heat. Lightly brown duck legs about 3 minutes. Gentle heat is needed due to the syrup. Pour the marinade into the chicken stock. Bring to a boil and reduce to a simmer. Place duck legs into the chicken stock/ syrup liquid and braise for 2 hours over a gentle simmer until the duck leg bone comes free from the meat with a gentle wiggle.

Pre heat oven to 275 degrees Fahrenheit. While the duck is braising, peel and core the apples. Use the lemon juice on the apples to prevent browning. Slice each apple into four even slices and place on a tray lined with parchment paper. Place into oven and cook for 15 minutes or until the apples start shrivel a little. Remove and set aside to cool.

Remove the duck from the braising liquid. Reduce the liquid over a low heat until you have about ? of a cup. Set aside. Remove the skin from the duck leg and place on tray and into an oven set at 275 degrees Fahrenheit. Cook until crisp. Remove and chop into small pieces. Set aside. Shred the meat of the duck leg with a fork and place in a bowl. Pour a little of the braising liquid over the duck, season and set aside.

In a small saucepot, add the skim milk and cinnamon. Heat gently for a few minutes over a medium heat. Have a small whisk or latte whip ready.

Recipes by Chef:

• Don Potter