Kaczka w glazurze z cykorii z kwaśnymi marynowanymi paprykami
(Chicory Glazed Duck with Tangy Pickled Peppers)
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kwiecień 30, 2025
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Składniki
-
4 pieces duck legs
(preferably skin-on, bone-in)
-
1/2 cup chicory coffee
(brewed strong for glaze)
-
3 tbsp Cukier brązowy
(light or dark brown sugar)
-
1/2 cup Ocet jabłkowy
(for pickled peppers)
-
250 grams mixed sweet peppers
(wash, thinly sliced)
-
3 pieces Ząbki czosnku
(Cienko pokrojony)
-
1/2 tsp Płatki czerwonego chili
(adds mild heat to pickling solution)
-
1 tsp Ziarna czarnego pieprzu
(whole, for pickling)
-
1 tbsp Sól morska
(divided for curing and seasoning)
-
2 tbsp Masło niesolone
(for finishing the glaze)
-
2 sprigs Świeży tymianek
(for roasting with the duck)
(preferably skin-on, bone-in)
(brewed strong for glaze)
(light or dark brown sugar)
(for pickled peppers)
(wash, thinly sliced)
(Cienko pokrojony)
(adds mild heat to pickling solution)
(whole, for pickling)
(divided for curing and seasoning)
(for finishing the glaze)
(for roasting with the duck)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 duck leg with sauce and peppers
- Calories: 520 kcal
- Carbohydrates: 16 g
- Protein: 38 g
- Fat: 34 g
- Fiber: 2 g
- Sugar: 12 g
- Sodium: 720 mg
- Cholesterol: 110 mg
- Calcium: 40 mg
- Iron: 4.2 mg
Instrukcje
-
1 - Prepare the Duck:
Score the skin of the duck legs in a crosshatch pattern carefully, avoiding the meat. Rub salt evenly all over and let rest at room temperature for 10 minutes.
-
2 - Make Pickled Peppers:
In a small saucepan, combine apple cider vinegar, 1 tbsp salt, garlic, chili flakes (optional), and black peppercorns (optional). Bring to boil, then pour hot brine over sliced sweet peppers in a heatproof bowl. Let them cool and marinate while cooking duck.
-
3 - Render the Duck Skin:
Lay duck legs skin side down in a cold skillet, turn heat to medium-low to render fat slowly until skin is golden and crisp, about 20 minutes. Flip and cook the meat side briefly.
-
4 - Make Chicory Glaze:
In a small saucepan, combine brewed chicory coffee and brown sugar. Simmer over low heat until reduced by half and syrupy. Swirl in unsalted butter, stirring to emulsify the glaze.
-
5 - Glaze and Roast:
Place partially cooked duck legs in oven preheated to 180°C (350°F), roast for 15 minutes. Brush chicory glaze generously every 5 minutes. Optionally add fresh thyme sprigs around duck for aroma.
-
6 - Plate and Serve:
Serve duck legs garnished with pickled peppers and a drizzle of the chicory glaze. Accompany with crusty bread or a light salad for contrast.
Score the skin of the duck legs in a crosshatch pattern carefully, avoiding the meat. Rub salt evenly all over and let rest at room temperature for 10 minutes.
In a small saucepan, combine apple cider vinegar, 1 tbsp salt, garlic, chili flakes (optional), and black peppercorns (optional). Bring to boil, then pour hot brine over sliced sweet peppers in a heatproof bowl. Let them cool and marinate while cooking duck.
Lay duck legs skin side down in a cold skillet, turn heat to medium-low to render fat slowly until skin is golden and crisp, about 20 minutes. Flip and cook the meat side briefly.
In a small saucepan, combine brewed chicory coffee and brown sugar. Simmer over low heat until reduced by half and syrupy. Swirl in unsalted butter, stirring to emulsify the glaze.
Place partially cooked duck legs in oven preheated to 180°C (350°F), roast for 15 minutes. Brush chicory glaze generously every 5 minutes. Optionally add fresh thyme sprigs around duck for aroma.
Serve duck legs garnished with pickled peppers and a drizzle of the chicory glaze. Accompany with crusty bread or a light salad for contrast.
Więcej o: Kaczka w glazurze z cykorii z kwaśnymi marynowanymi paprykami
Chicory Glazed Duck with Pickled Peppers Recipe
This dish beautifully marries rich, succulent duck with the slightly bitter and deeply aromatic flavor of chicory coffee glaze, a unique twist rarely explored in Western cooking. The glaze's subtle sweetness balances the robust, fatty duck, while the pickled sweet peppers add a refreshing and zesty contrast that cuts through the richness and brightens the palate.
Tips and Notes
- Scoring the duck skin helps render fat evenly and attain delectably crisp skin.
- Using brewed chicory coffee provides a hint of toasted, coffee-like bitterness divergent from usual sweet glazes.
- The pickled peppers can be prepared ahead and kept refrigerated up to 3 days, developing even more flavor over time.
Historical & Cultural Significance
Chicory has strong culinary traditions across parts of Europe, particularly as a coffee substitute or additive. Duck is celebrated in British gastronomy, often associated with comfort and gourmet seasonal menus; combining these elements presents an innovative fusion highlighting local and global influences.
This recipe shines as an intermediate level culinary challenge, incorporating delicate techniques like slow fat rendering and glaze reduction, ideal for those looking to impress while not overwhelming beginner cooks.
Whether you're celebrating a special occasion or simply indulging a culinary craving, this chicory glazed duck paired with vibrant pickled peppers promises a memorable dining experience that is both elegant and flavorful.
