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Duck legs with quince jus, spelt with broccoli and pine nuts

Duck legs, spelt, duck and quince jus

Print Recipe
Sticky duck legs with broccoli spelt and a duck jus with quince
Course Main Course
Cuisine contemporary european
Keyword duck legs, quince, spelt
Prep Time 20 mins
Cook Time 1 hr 20 mins
Servings 4 people
Author Bart van der Lee

Equipment

Ingredients

for the duck legs

  • 4 duck legs
  • 25 gram butter
  • 500 ml brown chicken stock
  • 25 gram quince paste
  • 2 sprig rosemary

for the spelt

  • 200 gram spelt
  • 400 ml water
  • 200 gram broccoli
  • 30 gram pine nuts
  • 1 clove garlic
  • 1 red chilli
  • 5 gram fresh mint

Instructions

for the duck legs with quince jus

  • Clean and trim the duck legs and season them with salt. Heat a large frying pan with a little oil and fry the duck legs on the skin side untill they area nice and brown. this takes about 10-15 minutes
    remove all the fat from the pan and add the butter and roast the legs for another 5 minutes slowly in the butter on both sides
  • Remove the legs, add the quince paste, brown chicken stock, rosemary, and reduce the liquid till about half. add the legs back into the pan and cover with a lid. Cook for 45 minutes in a preheated oven at 180°C whilst basking the legs with the sauce every 15 minutes. after this remove the lid and roast for another 15 minutes whilst basking every 5 minutes. the duck legs will get a beautiful glaze from the reduced sauce and some browning on the top of the legs

for the spelt

  • Cook the spelt with the water and some salt till cooked. I use a small rice cooker but you can cook the spelt in a small saucepan with a lid as well
  • Chop all of the broccoli fine with a large chefs knife
  • Chop the garlic and the chilli
  • toast the pine nuts with a little bit of oil in a medium frying pan till golden brown. add the garlic and chopped chilli and sweat till soft. Add the broccoli and saute till the broccoli is half cooked. it should have a nice bite to it. Add the cooked spelt and mix together well
  • chop the fresh mint and finish the spelt with a bit of seasoning and the fresh mint
  • serve the spelt on a large plate and put the duck legs on top. serve the sauce seperate