I love a good stuffing. This recipe uses duck legs, that are first braised with Allagash Brewing Co. Dubbel ale and dried porcini mushrooms. This could be a entrée by itself. Instead, the meat is shredded and the braising liquid is mixed with toasted artisanal bread cubes, then baked until golden brown.
Servings Prep Time
8 guests 20 minute
Braised Duck Legs Ingredients:
- 2 cup Allagash Brewing Co. Dubbel or other Dubbel style ale
- 1 ounce mushrooms, dried, porcini
- 4 each duck legs, whole washed and patted dry (Chicken legs can be used if duck is not available)
- 1 each onion, yellow, large, peeled and sliced
- 1 each carrot, peeled and chopped
- 1 each celery stalk, chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and sliced
- 4 sprig thyme, fresh
- 2 each bay leaves, preferably fresh
- 4 cup chicken stock or duck stock, preferably homemade
- 1 each Artisanal Bread Round (I used a Pumpkin Seed Sourdough) cubed
- 4 tablespoon butter, unsalted
- 1 each onion, yellow, large, peeled and diced
- 1 each celery washed and chopped
- 1/2 each leek washed and sliced
- 4 each garlic, cloves peeled and minced
- 1 bunch thyme, fresh leaves only
- 1 bunch sage, fresh chopped fine
Braised Duck Leg Directions:
- Preheat an oven to 350°F/177°C. Heat the Allagash Dubbel (or other Belgian Style beer) in a separate sauce pan and add porcini mushrooms and let sit for 10 minutes, to re-hydrate the mushrooms.
- Under cold water, rinse off the duck legs (check your local Asian Market for duck legs) and pat dry with paper towels. Season each with salt and pepper. Over medium heat, heat a 6-8 quart oven proof sauté or dutch oven pan for 3 minutes.
- Cook for 4 minutes on each side, or until evenly browned.
- Remove from pan and set aside in a bowl or on a plate. Add onion, celery, leek, garlic and thyme to the same pan, seasoning with salt and pepper; using the duck fat that has rendered from the duck legs. Keep heat at medium and stir occasionally for 6-8 minutes or onions are transparent.
- Deglaze the pan with most of the beer (some dirt might be in the bottom of the pan, like yeast in a bottle and leave it behind) and mushrooms.
- Add bay leaves and chicken stock, browned duck legs and any juices from the searing. Bring to a simmer, cover with lid or aluminum foil and place in center of the oven for 3-4 hours or the duck is fork tender. This may be done a few days in advance, if oven space is an issue.
To Finish the Stuffing Directions:
- While the duck is cooking; prepare the remaining stuffing ingredients. Cube the bread of your choice (should have about 2 pound loaf size) and place onto a sheet tray, in a single layer. Place the tray into a preheated oven set to 350°F/177°C. Toast the bread for about 20 - 25 minutes, or golden brown. This will help dry out the bread, making it absorb the duck braising liquid easier.
- In another sauté pan over medium heat, add butter and melt. Add onions, celery, leeks and garlic and cook for 6-8 minutes. Remove the pan from the heat and add pour it into the bread bowl. Add thyme and sage.
- Remove the duck legs from the oven when they are done. Take the cooked and slightly cooled duck legs out of the braising liquid and remove all the meat from the bones. Shred this meat into bit size pieces and add to the bread bowl. Strain the braising liquid through a strainer, into the bowl with the bread and vegetables. Stir to combine and check moisture of the mixture. The stuffing should be moist, not wet. If needed add more stock or beer to reach this consistence. Check for seasoning, adding more salt and pepper if needed.
- Take a rectangle casserole pan, and rub the inside with butter. Add the stuffing mix, distributing it evenly and bake in 350°F/177°C oven for 30-45 minutes or golden brown on top. The stuffing is ready to be served.
- Recipe Notes
- Check out my other Thanksgiving Menu ideas and recipes.
- There is no Nutrition Label for this recipe yet.
- Beer Braised Duck LegsBraised Duck StuffingDuck Porcini StuffingStuffing
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- Written by Adrian
- Category: Duck and other Fowl Based
- Hits: 1475
- 450g/1lb courgettes
- 3 tbsp olive oil
- Salt and pepper
- 2 cloves garlic
- 200ml/7 floz olive oil
- Juice of 2 lemons
- 1 tbsp fresh thyme leaves
- Use a mandolin to finely slice the courgettes lengthwise into long ribbons and place them in a bowl with the 3 tbsp of olive oil.
- Swish them around in the oil to coat them and season with salt and pepper.
- Heat a griddle pan and toast the courgette ribbons for approximately 2 minutes each side.
- Have the lemon juice ready in a bowl and toss the cooked courgette ribbons in the juice.
- Set them aside to cool.
- Finely slice the garlic and layer this in a sterilised jar along with the courgettes ribbons and the thyme leaves.
- Top up the jar with olive oil.
- Using a skewer prod around the jar to release any air bubbles and tap it on the table top too.
- Make sure the courgettes are completely covered in the oil and pop on a lid.
- Use within one month and store in the fridge.
- Written by Super User
- Category: Condiments, Jams, Preserves, Pickles and Sauces
- Hits: 875
I know the word fritter conjures up a complex world of deep-frying and dense-eating, but these are light, simple babies - just grated courgettes, mixed with feta, herbs and spring onions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation: you just spoon serenely away over your pan before anyone's around.
Makes about 6 fritters
- 1 courgette
- 2 spring onions (finely chopped)
- 60 grams feta cheese
- 1 small bunch fresh parsley (chopped)
- 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end))
- 1 teaspoon dried mint
- 1/4 teaspoon paprika
- 40 grams plain flour
- 1 large eggs (beaten)
- olive oil (for frying)
- 1 lime
- Coarsely grate the courgettes with either the grating blade in the processor or by hand.
- Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- Put the chopped spring onions in a bowl and crumble in the feta.
- Stir in the chopped parsley and mint, along with the dried mint and paprika.
- Add the flour and season well with salt and pepper.
- Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated courgettes. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
- Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go.
- Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
- Chop up the limes and tumble them about the edges of the plates.
- Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
- Written by Adrian
- Category: Vegey Meals
- Hits: 668
- 500g puff pastry
- 1 medium egg, beaten
- 200g full-fat soft cheese
- 1 lemon, juiced
- 4 tbsp parmesan, freshly grated
- 60g frozen petits pois
- 2 courgettes, trimmed and peeled into ribbons
- 6 spring onions, roughly sliced at an angle
- Mozzarella cheese, grated or finely chopped
- 1 tbsp extra virgin olive oil
- Preheat the oven to Gas Mark 6.
- Roll out the pastry into a large rectangle ½cm thick. Cut to a 30cm x 21cm rectangle and use a knife to mark out a border about 2½cm from the edge.
- Using a sharp knife, mark a lattice pattern on the borders, then brush with the egg. Place on a baking tray in the fridge.
- Meanwhile, lightly mix together the soft cheese, lemon juice and 2 tbsp parmesan in a bowl.
- Season with plenty of freshly ground black pepper, then spread over the pastry.
- Press the peas into the tart and pile on the courgette ribbons.
- Scatter the spring onions and the grated mozzarella over the top.
- Brush with the oil, then bake for 20-25 minutes until golden and risen. Serve warm or cold.
- Written by Adrian
- Category: Vegey Meals
- Hits: 762
For the sponge
150g unsalted butter
150g golden caster sugar
50g coconut nectar
150g grated courgette
½ teaspoon ground cumin
3 medium free range eggs
200g organic self raising flour
For the candied courgette
50g courgettes, very thinly cut into matchsticks
50g caster sugar a good pinch whole cumin seeds
10g icing sugar
200ml double cream
¼ teaspoon ground cumin
- Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved.
- Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.
- Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods.
- Leave to cool on a wire rack.
- To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.
- To serve, cut halfway though the cake and whip some double cream.
- Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette.
- Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.
- Written by ethel
- Category: Cakes
- Hits: 825