Serves 4

  • 4 duck Legs
  • 3 shallots julienned
  • 1 cup duck or chicken stock
  • 8 cloves of garlic; 2 cloves minced
  • 3 Tb marjoram leaves
  • 2 cups Cabernet Franc
  • 2 bay leaves
  • 5 allspice berries
  • 1.5 pint of ripe cherry tomatoes
  • 1# fresh pappardelle pasta
  • ½ cup fine grated Parmiggiano Reggiano
  • 2 duck egg yolks
  • ¼ cup finely sliced chives
  • 1/3 cup butter, preferably Plugra
  • ½ cup olive oil

Season duck legs with salt and pepper, sear till golden brown-reserve in oven safe pan.

Sauté half of the shallots with 6 cloves of garlic and 1 pint of tomatoes. Cook for 5-7 minutes. Deglaze with 1.5 cups of Cabernet Franc, reduce by half. Pour over duck legs.

Add duck stock, allspice, bay leaf and 2 Tb marjoram, cover and cook at 350° for 1.5 hours or until duck legs are tender.

Cool duck legs to room temperature and then remove skin and bones. Pick meat into large pieces. Reduce braising liquid by three-quarters. Strain and check for seasoning.

Saute remaining shallot and garlic for 2-3 minutes. Add ½ cup Cabernet Franc reduce by three-fourths, add duck legs and remaining tomatoes.

Heavily season pasta water with salt; cook pasta for 2 minutes. When pasta is done toss in large bowl and add ½ cup of pasta water, temper in both egg yolks into pasta. Then begin emulsifying olive oil into pasta. Toss in finely sliced chives- portion into desired bowls.

Bring duck and sauce back to simmer, add marjoram and emulsify butter into sauce. Pour duck over pasta, garnish with cheese, olive oil and chive.

Serve with Januik Weinbau Vineyard Cabernet Franc

Recipe courtesy of winery chef Seth Fernald

 

Print Friendly, PDF & Email