Duck Ratatouille
Ingredients
for 4 people
• 4 duck legs
• Chicken BBQ rub of your choice
1 red and 1 yellow pepper each
• 4 large tomatoes, diced
• 1 eggplant
• 2 courgettes
• 2 carrots
• 2 onions, finely diced
• 2 garlic cloves, finely chopped
• 800 g potatoes
• 500 ml chicken stock
• a few sprigs of fresh rosemary,
Thyme, oregano
• 1 tsp cayenne pepper
• 2 tsp sweet paprika powder
• 1 pinch of nutmeg
• Salt
• Pepper
• 1 tbsp clarified butter
• some white wine to top up the
Fluid during
Braising
preparation
Wash the duck legs, pat dry and season all over with the BBQ rub. Clean the vegetables and cut into bite-sized pieces. Prepare embers (briquettes or wood) and heat the DO to a high temperature for frying. Melt the clarified butter in the pan and fry the duck legs on all sides. Remove and set aside. Sauté the onions and garlic in the remaining frying fat, fry the eggplant, peppers, zucchini and carrots too.
Finally, fold in the tomato and potato pieces, add the herb sprigs and pour in the chicken stock. Place the duck legs on top, making sure that they are also covered with liquid, close the lid and put some embers on the lid. Let it simmer for about 1.5 hours at a low heat, checking the liquid level from time to time and topping up with a little white wine if necessary. Towards the end of the cooking time, season with cayenne pepper, paprika powder, nutmeg, salt and pepper.
Bulgur is a good side dish.
FIRE&FOOD Issue 2-2016
