RECIPE: Ducks Legs and Pineapple with Smoked Turkey Bacon

For the experimental fans of duck
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Ducks Legs and Pineapple with Smoked Turkey Bacon

Seychello is spices and tropical fruits combine to bring out the delicious flavour of duck in this popular recipe from the Constance Ephélia.

INGREDIENTS

8 duck legs

1 large onion, chopped

1 cinnamon stick

1 bay leaf

3 cloves

2 cloves of garlic, crushed

1 tsp honey

3 tbsp soy sauce

1L duck stock

1 long green chilli, scored and left whole

2 pineapples

3 tbsp dark Muscovado sugar

200g smoked turkey or beef bacon

TO GARNISH

4 medium onions

100ml chicken stock

A generous pinch of flat leaf parsley

METHOD

1 Preheat your oven to 160C.

2 Prepare, trim and season the duck legs with salt and pepper.

3 Sear them in a cast iron pan with a little oil.

4 Add the garlic, cinnamon stick, long pepper, chopped onion and cloves. 

5 Sauté the duck legs in the mixture for about 5 minutes.

6 Add the honey, soy sauce and duck stock.

7 Bring to the boil.

8 Place the lid on the pot and transfer to the oven for about 90 minutes.

9 At the end of the cooking time, remove the duck legs from the pot in the oven.

10 Place the pot back on the stove and reduce the liquid until you achieve a syrupy sauce. 

11 Place the duck legs back in the sauce and keep hot.

12 Fry the bacon in a little oil until crisp.

13 Peel and cut the pineapple into quarters and trim the ends. 

14 Place the trimmings in a juicer to obtain some fresh juice.

15 Heat the Muscovado sugar in a pan, with a little water to achieve a caramel.

16 Cut the onions into quarters and caramelise them in the pan.

17 Add a little salt and the chicken stock.

18 Sprinkle the pineapple quarters with salt and glaze them with pineapple juice. Set aside.

19 Fry the fresh parsley in a little oil and set aside.

20 To plate, place two duck legs on each plate with the sauce.

21 Add two pineapple wedges and the smoked bacon.

22 Top with the caramelised onions and fried parsley.

23 Serve hot.

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