Duck leg with crunchy almonds and sautéed mini vegetables

“Receita Vatel by Chef Justa Nobre”

Ingredients (4 people):

duck legs;
4 duck legs;
vatel’s traditional sea salt;
4 jamaican pepper grains,
3 cloves;
1 star anis; ½ coffee spoon nutmeg;
4 broken cardamoms;
2 whole garlic cloves;
2 bay leaves;
2 rosemary;
2 dl white wine,
40 g almonds, grounded and roasted

Sautéed vegetables:

1 mini white cauliflower;
1 mini romanesco cauliflower;
1 mini savoy cabbage;
4 mini carrots;
4 mini eggplants;
1 l water;
vatel’s traditional sea salt;
½ dl olive oil;
as desired pepper

How to – duck legs: clean the duck legs, make sure that there are no leftover feathers under the fat. Put the legs on a tray with the skin facing down, season with vatel’s traditional sea salt and add the remaining seasonings, including the white wine. Cover the tray with tin foil and put the duck legs in the oven at 110º for 1 hour and 30 minutes. After this time turn the legs, and place them in the oven for a further 1 hour and 30 minutes. After this period, make sure that the legs are cooked. When you are satisfied with the result, place them in another tray. The sauce in which they were cooked, take the fat out and strain to a pot. Place on heat and let it simmer.

Sautéed vegetables: if the sauce is too liquid, you can add a teaspoon of starch dissolved in a little water. Serve the duck legs with the sautéed vegetables and crunchy almonds on top.

Sautéed vegetables: cut the two cauliflower and savoy cabbage in 4 pieces, peel the carrots and leave them whole and cut the small eggplants in half. In a pot, add water and vatel’s traditional salt and place on heat, as soon as the water boils add the vegetables. Let it cook for 2 minutes, so that they are still crunchy. Drain them, and sauté in a frying pan with hot olive oil, seasoning with pepper. Place them in 4 plates or on a tray, and serve with the duck legs.

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