Ginger-Orange Duck Cassoulet
Got this one-pot recipe from Sara Moulton's show on PBS. It's good, spicy. I could not find duck legs so used chicken thighs and legs. You might want garlic instead of chile. I also added some very small red potatoes with skins on and some brussel sprouts about 30 min. before it was finished baking. It could also be cooked on top of the stove on low heat or in a pressure cooker. Serves 4
8 duck legs (legs plus thighs)
salt and pepper
2 T.grapeseed or canola oil
2 slices thick cut bacon
2 medium onions, sliced thick
2-4 in. slices peeled fresh ginger, cut length-wise
1 serrano chile, halved length-wise
3 medium oranges quartered, peel on
1 C small carrots
4 celery stalks, cut into 1/2 in. lengths
2 C shelled edamame
1/2 C orange liqueur
1/4 C soy sauce
2 C chicken stock or low-sodium canned chicken broth
Preheat oven to 350
Season duck legs. Heat a large ovenproof casserole with lid or heavy pot. Add oil, when hot add duck legs skin side down. Brown, turning once, about 20 min. Transfer the legs to a plate and pour off almost all fat.
Add bacon, onions, ginger and chile. Saute until vegetables have softened slightly. Add oranges, celery, edamame and deglaze with the liqueur. Add soy sauce and broth. Return legs to pot, cover, bake until a paring knife passes easily through the duck, about 2 hrs. Remove bones, oranges, chile and bacon. Serve in pot or transfer to large bowl.
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