Recipe: Duck legs and roast pineapple, smoked bacon

Seychellois spices and tropical fruits combine to bring out the delicious flavour of duck in this popular recipe from Constance Ephelia.

Duck legs and roast pineapple, smoked bacon

Duck legs and roast pineapple, smoked bacon

Ingredients

The meat:

  • 8 duck legs
  • 1 onion
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 cloves
  • 2 cloves of garlic
  • 5g honey
  • 50ml soy sauce
  • 1 litre duck stock
  • 1 long pepper

1. Prepare, trim and season the duck legs with salt and pepper.

2. Brown them in a cast iron pan with a little oil, adding the garlic, cinnamon stick, long pepper, chopped onion and cloves. Let it all sweat for 5 minutes.

3. Take the grease off and add the honey, deglazing with the soy sauce and moistening with the duck stock.

4. Boil it and skim off the impurities. put the lid on and put it in the oven at 160˚C for about an hour and a half.

5. At the end of the cooking, take the meat out and reduce the braising liquid to three-quarters in order to obtain a syrupy sauce.

6. Put the duck legs in the sauce and keep them hot.

The garnish:

  • 2 Victoria pineapples
  • Dark Muscovado sugar
  • 200g smoked bacon/lard
  • 4 medium onions
  • 100ml chicken stock
  • Five Pepper Mixture: as required
  • Flat leaf parsley

1. Boil the smoked bacon/lard for an hour. Drain it and set it aside.

2. peel and cut the pineapple into quarters and trim the ends. Put the trimmings in a juicer to obtain some fresh juice.

3. Heat the Muscovado sugar in a pan, caramelise them in a pan, salt the quarters and deglaze them with pineapple juice. Then glaze them once more with some good juice. Store them.

4. Cut the onions into quarters, caramelise them in a pan, salt them and moisten them with the chicken stock and put them in the oven at 160˚C for about 25 minutes. Store it all.

5. Fry the parsley sprigs and set them aside.

Finishing and presentation

Put two duck legs on each plate. Add two pineapple wedges, two pieces of smoked bacon and reduce the braising liquid and finish off with the mixture of five peppers and fried parsley.

Sommelier’s suggested wine

Bold dry white wine:

  • Alsace Sonnenglanz Grand Cru, Trapet Gewurtztraminer, 2007 France
  • Hermitage blanc, Domaine Marc Sorrel, 2005 France