Recipe adapted for kosher cooking from Food and Wine. Serves Four.

Ingredients:

  • 4 Grow and Behold Duck Legs (~0.75lbs each)
  • 2oz Grow and Behold Beef Bacon cubes
  • 4 tablespoons olive oil
  • 2 medium carrots, cut into rounds
  • 1 small fennel bulb, cubed
  • 1 medium leek, halved lengthwise and cut into rounds
  • 3 medium shallots, halved
  • 3 cups apple cider
  • 2 sprigs of thyme
  • 2 bay leaves
  • 1 sprig of tarragon
  • 1 cup frozen pearl onions, thawed
  • 1/2 pound cremini mushrooms, sliced
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of honey
  • Salt and pepper, to taste

Directions:

  • Score or prick the duck legs to help the duck fat render out when cooking. Place the duck legs skin-side down in a large cast-iron pan over a medium heat for around 7 minutes, or until the fat has rendered out, and the skin has browned. Flip the duck and cook for another 5-8 minutes, until browned all over. Turn the heat off, and transfer the duck legs to a plate.
  • Pour off all but two tablespoons of fat from the pan. Add the carrots, fennel, and leeks, and cook over a medium heat until softened, around five minutes. Add the cider and herbs, and bring to a boil. Return the duck to the dish, cover, and cook over a medium-low heat, until the duck is tender (around 75 minutes).
  • As the duck braises, heat the beef bacon cubes in a separate skillet, until browned. Transfer the cubes to a plate, then add the pearl onions to the skillet, and cook until they are beginning to brown. Transfer to a plate. Add the mushrooms to the pan (adding more oil as well, if there isn’t enough fat in the pan after cooking the onions) and cook until browned and tender (around seven minutes).
  • When the duck has finished cooking, transfer it to a plate and keep warm. Skim off the fat from the dish, and then bring to a boil. Simmer over a high heat until the liquid is reduced by half and the vegetables are coated in sauce. Turn off the heat, and stir in the vinegar and honey, plus salt and pepper, to taste.
  • Transfer the vegetables and sauce to a platter, and arrange the duck legs on top. Cover with the beef bacon, onions, and mushrooms, and serve.