Seared Duck Breast, Coffee Porter Braised Duck Legs and Brussels Sprouts
By L.A.B. Restaurant, Toronto

Braised Duck Legs:

4 duck legs, trimmed of excess fat
3 tablespoons canola oil
12 shallots, sliced
2 carrots, diced
2 bay leaves
1 bottle Coffee Porter
2 tsp Espresso beans
4 sprigs fresh thyme
Coarse salt
Cracked black pepper
2 cups brown chicken stock


Season the duck pieces with salt and pepper
Heat canola oil in a large Dutch oven over medium high heat
Brown duck pieces for about 3 minutes each side
Drain off excess fat, reserve
Remove duck to a plate and reserve
Add shallots, carrots, time and cook until shallots are lightly browned, about 3 to 5 minutes
Add bay leaves, Coffee Porter, and Espresso beans
Bring to a boil and reduce by half
Add stock, and season the mixture with salt and pepper
Bring to a boil again then reduce heat to low
Return duck legs, cover and simmer until duck meat is tender, about 1 to 1˝ hours
Skim excess grease frequently
Remove from heat and cool
Once cooled, remove legs and strain liquid through a fine mesh strainer, skimming off excess grease
Gently shred duck legs, careful to remove all bones and sinew
Reserve shredded duck in a sealed container

Seared Duck Breast:

2 Duck breasts, trimmed of excess fat
Coarse salt
Fresh cracked black pepper


Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh)
Season with salt and pepper and place on plate lined with paper towel and refrigerate for up to 8 hours
Remove from refrigeration and add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes on medium high heat
Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, (about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare)

Brussels Sprouts:

2 lbs. Brussels sprouts
Braised duck leg, shredded
Coarse salt
Freshly cracked black pepper


Using a mandoline, shred brussel sprouts into a fine julienne.
Thoroughly wash under cold water, then drain.
In a large skillet on medium high heat, add reserved duck fat and Brussels sprouts
Sauté for 5 minutes
Add shredded duck and heat through
Season with coarse salt and freshly cracked pepper

< Prev   Next > - It's all about food in Canada!
Keep yourself updated with our FREE newsletters now!

(NC)—You may experience the following symptoms after eating because you lack the proper amount of enzymes in your system:

• Gas
• Bloating
• Sleepiness or fatigue
• Heartburn
• Acid reflux
• Nausea