27 June 2011

DUCK WITH LEEKS, PRUNES AND RED WINE

Duck can be expensive, so I try to buy it on special, and freeze it for later. If duck is not a regular on your supermarket shelves, order it on-line as I often do.

• 4 duck Maryland portions (leg and thigh) 8 3 tbsps flour
• Salt and pepper
• 4 tbsps extra virgin olive oil
• 4 medium leeks, sliced into 3cm rings
• 12 -15 pitted prunes
• 2 oranges
• bay leaves
• 1 cup red wine
• 1 cup chicken stock
• 5-6 sprigs fresh thyme
• 2 tbsps chopped parsley

Trim a little of the fat from the duck portions. Dust with flour, seasoned with salt and pepper. Heat the olive oil in a heavy frying pan, and brown the duck well on all sides. Remove to a heavy casserole dish. Tip out extra fat from the pan so that about 4 tablespoons remain. Pre-heat the oven to 190°C. Add the leeks to the pan and fry gently for about 4-5 minutes until they soften, then add the prunes, juice and zest of one of the oranges, and the bay leaves and toss well together over the heat. Add the wine, stock and thyme sprigs, and bring this to a fast simmer. After about 5 minutes, tip this mixture over the duck legs and allow the casserole to return to a simmer. Cover with the lid, and place the dish in the oven and bake for an hour and fifteen minutes. Remove the casserole and check that there is still plenty of liquid, adding a little water if it is starting to dry out. If the meat is starting to fall from the bone, it’s ready, or it may need a further 15 minutes to ensure is “cooked until delicious”. Allow the dish to stand for about 5 minutes before serving, peel and segment the remaining orange, and add to the duck with the chopped parsley. Accompany with mashed potato and steamed green beans. Serves 4.

• Wine match: a soft Marlborough pinot noir
• Supplier; www.rubyslist.co.nz
• REcipe for NZ Listener by Lauraine Jacobs
• Photo: Elizabeth Clarkson