Chef’s Favorite – Braised Gressingham Duck Leg with Peppercorn Sauce.

James Barber, head chef at The White Lion in Aldeburgh creates this tantalising recipe forBraised Gressingham Duck Leg with Peppercorn Sauce.

James cut his teeth working for John Burton Race at the Michelin starred New Angel in Dartmouth, starting as chef de partie and finishing his seven year stint as head chef. He is proud of his East Anglian roots and lovesthe 'farm to fork' way of cooking. Hetries whenever possible to use locally sourced ingredients, not only out of pride but to keep reducing food miles.

'Duck is one of my favourite things to cook. When cooked right, the meat from the leg just falls off the bone and is tender and delicious. Gressingham ducks are expertly produced and famous for their fabulous flavour and higher than average meat content.'

Braised Gressingham Duck Leg with Peppercorn Sauce

Ingredients

• 4 duck legs (mixed with 1 dsp Maldon, 1/4 dsp cracked black pepper, ½ heads garlic chopped, 4 sprigsrosemary and 2 bay leaves) leave in salt for 3-4 hours
• 1 onion, peeled and cut into 6
• Stick of celery cut into 4
• 1 carrot peeled and cut into 4
• 1 small leeks cut into 4
• 2 cloves garlic sliced
• 2 sprigs thyme
• 1 bay leaf
• 50ml white wine
• 1 tsp cracked black pepper
• 1 tsp green peppercorns crushed
• 5ml red wine vinegar
• 1 tsp redcurrant jelly
• 1 litres chicken stock
• 500ml beef stock

Method

1. Fry the duck legs skin side down, getting a good golden colour. Once browned place in a clean casserole dish.
2. Brown all the veg in the same pan as the duck,. Once veg is browned deglaze the pan with the vinegar and jelly and reduce till syrupy.
3. Add the wine and reduce again.Add the stock to the syrup, pour over theduck and add the vegetables.
4. Bring to the boil and cook at 160oC for 1 ½ – 2 hours until the duck is tender andthe thigh bone removes easily.Allow to cool in the stock liquor and once cool remove the thigh bone from the legs. Reserve the meat and cooking juices separately in the fridge,
5. Once cold the fat will have risen to the topof the juice. Remove the fat and place the juice into a heavy based pan (it should be almost jellified). Reduce by¼ over a fierce heat, add 200ml double cream pass the juice and again reduce, finish the sauce with 50mlbrandy and a few crushed green peppercorns
6. Heat through the duck leg under the grill to crisp up the skin (this can also be done with a blow torch)and serve together with the sauce with your choice of greens. Enjoy!

Chicken stock

• 3kg chicken carcasses
• 500g chicken wings
• 1 pigs trotters
• 1 carrot peeled and cut into 4
• 1 onion peeled and cut into 6
• 1 leek cut into 4
• 1 stick celery cut into 4
• 6 cloves garlic
• 4 sprigs thyme
• 4 sprigs tarragon
• 1 bay leaf
• 6 black peppercorns

Method

1. Cover all the bones with water and bring to the boil, once boiling skim all fat and scum.
2. Add all other ingredients, return to the boil, skim and reduce to a simmer.
3. Simmer for 6 hours, skimming every ½ hour.
4. Pass through a fine sieve and chill.

Beef Stock

• 2kg beef bones
• 2kg veal bones
• 1 pig trotters
• 150g tomato puree
• 2 onions peeled and halved
• 1 leek washed and halved widthways
• 1 carrot peeled
• 1 stick celery
• 4 sprigs thyme
• 2 bay leaves
• 6 garlic cloves
• 2 peppercorns

Method

1. Roast the bones until golden in a large tray at 200oC, pour off excess fat.
2. In a wide open pan roast thevegetables in a little vegetable oil, add the tomato puree and a little water. Add the bones and enough water to cover.
3. Bring to the boil, skim and allow to simmer for 20 hours.