Duck Leg Podvarok With Macedonian Salad Recipes

SESAME-GLAZED DUCK LEGS WITH SPICY PERSIMMON SALAD

Steps:

• Make Sichuan pepper salt: Put Sichuan peppercorns and salt in a dry small skillet over medium-high heat. Shaking the pan and stirring frequently, toast mixture until fragrant, 2 to 3 minutes. Let cool, then grind coarsely with a mortar and pestle or spice mill.
• Season duck legs all over with Sichuan pepper salt, then wrap and refrigerate for at least 2 hours or overnight.
• Set up a steamer: Fill a large pot halfway with water and set a steamer basket 2 inches above the water. Place crushed cinnamon and star anise on the bottom of steamer basket, then lay seasoned duck legs on top.
• Cover with a lid and bring water to a hard boil over high heat. Reduce heat slightly to maintain a brisker simmer. (Check water level occasionally and add more boiling water as necessary.) Steam legs until tender when pierced with a thin-bladed knife, about 1 hour 15 minutes; start checking at 1 hour. Remove legs and set aside. (They may be left at room temperature for an hour or so before roasting, or you can steam the legs up to 6 hours before roasting and refrigerate, covered. Re-steam the refrigerated legs for 15 minutes to soften before proceeding.)
• Heat oven to 375 degrees. Put legs on a rack set over a foil-lined baking sheet and roast uncovered for about 30 minutes, until skin begins to crisp.
• As legs roast, make the glaze: Whisk together soy sauce, sesame oil, bean paste, brown sugar and orange juice. Once the legs have been in the oven for 30 minutes, brush them generously with glaze and roast for 30 minutes more (for a total cooking time of 1 hour), brushing them again every 10 minutes. Transfer legs to a serving platter. Sprinkle with sesame seeds.
• Make the salad: Put persimmons, oranges, daikon, chiles, lime juice, ginger and sesame oil in a mixing bowl. Season with salt and pepper, and toss gently to coat. Transfer salad to platter with duck legs. Drizzle with any remaining juices from bowl. Garnish with pomegranate seeds, scallions and cilantro sprigs.

ROASTED DUCK LEGS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
• Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
• Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
• Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.

MACEDONIAN SALAD

Steps:

• 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
• 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
• 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.