Chicory
Duck Leg
Ham Hock
I thought I could use my Saturday to learn how to use my new ingredients by making something delicious.
Ok so what could I do with those ingredients?? Hmm.... Well.... I could roast the duck leg and that would probally be yum. I could make hamhocked kale. I could make a porcini ruota pasta and mix in the chicory at the end. Ok a plan has formed!
Here is a pic of the ingredients:
First step is I wanted to really salt the duck as a salty duck is a tasty duck! I made a rub for the duck legs.
Duck Leg Rub Ingredients:
1/4 cup of salt
I sprig of rosemary picked off
4-6 cloves of garlic (i did 6 but you could go as low as 4)
I mashed up the garlic in my mortar and peste and mixed it all together with the other ingredients. I then rubbed down my duck. Applying a rub to a good piece of meat is of course a private moments :) xoxo
In the pic posted above of the ingredients you can see the salt rubbed duck but let me also post this picture you can see it in more detail:
Ok with the duck prepped I quickly seared the skin to make sure it was brown and crispy. I then through it in the oven for 60 mins at 340 degrees.
Now this is duck. So I reserved some of the fat so I could tie it into EVERY OTHER DISH. When going duck...go big duck...BIG DUCK!!!!
I made a simple sauce with the reconstituted porcini mushrooms using mushroom stock, duck fat, and romano cheese. YUM YUM YUM Once I folded the pasta into the sauce I tossed in some chopped chicory to bring a bright peppery finish to the pasta coated in the rich mushroom sauce with duck fat. To add insult to fat injury I put in a tablespoon of butter before serving and coated all the pasta with it.
I chopped the kale and put it in to boil with the hamhock by using a combo of duck fat, vegetable stock, mushroom stock and a little bit of water.
PURE DELICIOUSNESS is what I got. The meal was easy and amazing. A bit of prep work but it was a charm to throw it all together
YUM YUM DUCK
YUM YUM HAM HOCK
YUM YUM CHICORY
