2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) maple syrup
1 minced red onion
2 finely chopped garlic cloves
1 tablespoon (15 ml) grated fresh ginger
1 twig of thyme
1 1/2 cup (375 ml) ice cider
1/2 cup (125 ml) duck or veal stock
Salt and pepper to taste
Vegetables: 8 small bell potatoes, 4 small carrots, 1 small rutabaga
(cut into juliennes), 1 fennel bulb (cut in quarters), 1/2 small cabbage
(divided in four), 12 seeding onions, 1 red bell pepper (cut in strips).
In a large stovetop pan, sauté the duck legs in olive oil
and maple syrup (approx. 10 minutes). Add the onion, garlic,
ginger and thyme. Pour 1/2 a cup of ice cider over the mixture,
add the duck or veal stock, cover and simmer until bones
pull out easily (approx. 1 hour and 50 minutes).
Vegetables corolla
One hour before the duck legs are cooked, add the potatoes,
carrots, rutabaga, fennel and remaining ice cider. Cook 10 minutes,
then, add the cabbage, onions and bell pepper. Let it cook
for 50 minutes. Check seasoning during cooking.
In a serving dish, form a flower corolla with all the vegetables,
put the duck legs on top and garnish with thin apple quarters.
Serve at once.
Serves: 4
Preparation time: 25 minutes
Cooking time for the meat: approx. 2 hours
Chef: Thierry Daraize
