First rinse the leg and thigh off, do not trim the fat as you can see in the picture,( note the pictured duck L&T's are store bought, wild L&T's can be much smaller)as a cast iron skillet is heating over high heat Sea Salt & Pepper the fat and skin side of the leg and thigh. Carefully place Skin side down into the hot pan, allow to cook until golden as the picture. Turn and allow unseasoned meat side to brown. As the duck legs & thighs are becoming golden gather the following ingredients & preheat oven to 400.
2 1/8 inch slices fresh ginger
1/2 bunch cilantro
1 tsp powdered cumin or cumin seeds
2-4 red chili peppers
1 Jalapeno
1 shallot
4 cloves garlic
1 oz Tequila
1 lime
Even when cooking with Tequila I use a good one such as Don Julio Blonco. I also prefer Blanco rather than a Gold in most applications.
Now that the oven has heated and the L&G's are seared and golden, remove from heat and dust with Cumin then Squeeze the lime letting juice cover the meat, add cilantro, chili's, ginger, some S&P and baptise the herbs and duck with the Tequila's, cover with lid or foil and into the oven for 30-45 mins.
Carefully remove lid or foil then remove Duck, allow to cool for 10-15 mins, remove the meat and toss the bones.
The meat has become tender and packed with flavor, this is a quick simple way to cook most game bird legs & thighs. As I mentioned the meat can be use in all kinds of recipes from appetizers to entrees.
What about the fat and drippings you might ask? Keep the fat. How to do this is strain out the whole cooked herbs and solids then put the fatty juices in the refrigerator for 1 hour, the fat will separate from the juice and become solid, with a spoon remove the fat and place in a freezer bag, label, date and into the freezer to be used in con fit in a later post.
Until next time, Think Good Thoughts & Smile!!
No comments:
Post a Comment