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 1½ 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

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