#TasteofThursday Chinese Five-Spice Braised Duck Leg

Chinese Five-Spice Braised Duck Leg Infused With Congolese Pili Pili Peppers and Root Vegetables

Being trained in classic French technique, every time I see a duck, I think of duck confit – a bistro staple. One day in my kitchen staring at some fresh whole cinnamon, cloves (and a duck), I imagined a Chinese five-spice braised duck leg. The kicker came from some Congolese piri piri, and a braise of root vegetables completed the idea.

 

Five Spiced Duck Marinade

 

6 duck legs, drumstick and thigh, trimmed of fat and excess skin

1 tsp ground Szechuan peppercorns

1 tsp ground star anise

1 tsp ground cloves,

1 tsp ground fennel

1 tsp paprika

½ tsp ground cinnamon

1 tbsp fresh sage, finely chopped

1 tbsp fresh thyme, finely chopped

1 tsp salt

1 tsp ground black pepper

¼ cup dry sherry

¼ cup vegetable oil

Directions:

In a large bowl, mix all the seasonings together then add the duck legs, making sure to coat all sides. Cover and refrigerate for four hours or overnight.

 

¾ cup vegetable oil

½ cup all-purpose flour

1 cup carrots, peeled diced

1 cup celery, diced

1 cup white onion, diced

1 cup parsnips, peeled and diced

1 cup rutabaga, peeled and diced

1 cup yams, peeled and diced

2 tbsp garlic, coarsely chopped

½ cup tomato paste

1 cup dry red wine

1 L chicken broth

3 bay leaves

3 whole pili pili peppers (Habañero)

1 cup green peas

salt and ground black pepper to taste

 

Directions:

Put a large, heavy-bottom frying pan on medium heat. Preheat the oven to 350⁰F.

Remove duck legs from the marinade, shake off any excess moisture. Dredge the legs in the flour, shaking off the excess.

Add 3 tbsp of oil to the frying pan and place 3 duck legs skin-side down. Sauté until golden and turn to brown the other side. Repeat with remaining legs. Transfer to a medium-roasting pan.

Add another 3 tbsp oil to the frying pan. Stir in the diced vegetables and cook for 3 minutes. Add the garlic and cook for another 2 minutes.

Add the tomato paste and cook for about 2 minutes, then add the red wine and stock.

Pour the vegetable mixture over the duck legs. Add the bay leaves, whole peppers and cover with a tight lid or aluminum foil.

Bake for 2 hours or until duck is fork-tender.  Add the green peas and return to the oven for 10 minutes.

Pull out the duck legs and set aside, keeping them warm.

Pour braising liquid into a medium saucepan and bring to a boil, skimming off excess fat. Finish with fresh sage and thyme, 2T cold butter and salt and pepper to taste.

 

Plating: Serve duck legs with the braising liquid over top of a bowl of garlic herb mashed potatoes

Yield: Serves 6

Pairing: Le Vieux Pin Équinoxe Syrah. The wine begins with aromas of menthol, balsam wood and cherries.

 

 

A talented African-Canadian Chef, Victor Bongo, who gained a respectable reputation by challenging culinary standards and incorporating a variety of ethnic flavours into his exquisite dishes. His first book, “The Excellence of Chef  Victor Bongo ” was published in 2009, in December 13, 2015 he launched his second cook book called “Born To Cook A Passion For Flavours” which has a great review by Bill Yosses the Pastry Chef of the White House.

Chef Bongo’s cooking style can be described as a fusion of global cuisine that incorporates the latest socio-cultural trends sourcing local ingredients from the farm to the table.  Chef Bongo is a member of the Canadian Culinary Federation of Chefs and Cooks and of the World Association of Chef Societies.

He credits the foundation of his career to his mentor Edmund Liew, a 3-star Michelin Chef who was part of the winning Team Canada- Alberta at The World Culinary Cup in Luxembourg.

Chef Bongo has worked at several reputable organizations in Vancouver, including the Marriott Hotel, the Four Seasons Hotel, and the Bacchus Restaurant at the Wedgewood Hotel. He has also had the honour of working for the Holland America Cruise Lines. One of the highlights of his culinary career as an Executive Chef was working at The Raven Hotel and Gourmet Restaurant in the Yukon; this restaurant is rated as one of the best restaurants by the “Where to Eat in Canada” National Food Guide.

Several articles have been published in numerous magazines and newspapers about Chef Bongo’s remarkable food creations, including The New York Times. Television producers have also taken an interest in Chef Bongo’s career: he has been invited twice by CTV to appear at  the cooking show for City Cooks, and he has also been invited to present a cooking show segment for Global TV.

In 2012, the prestigious Pilsner Cookbook featured a recipe of his. Recently, Chef Bongo was featured on 24-hour Newspaper as the “Outgoing Chef” who livens up Establishment Lounge.

He has opened a company called ‘Bongo Nation’, appeared at the New York Times Travel Show, and been invited to join the Food Network celebrity stage.

Chef Bongo was given the “Chef of the Year Award”, in the Yukon Territories for four consecutive years (2008-2011), in recognition of his unique food creations. In addition, he was awarded a “Gold Medal as the  youngest Accomplished Chef “ in 2008 by the Canadian Culinary Federation of Chefs and in 2010, he was nominated as “One of the Top Ten Best Chefs in all of Canada” by the Chef’s Congress. In 2012, he created a menu which won him the “Gold Plate Award”.

Board member director for The BC Chef Association

Proudly Happy To be The Ambassador for Canada for the Best Chef in The world . A part of an amazing group of Michelin Chefs around the world.

Website: http://www.victorbongo.comvictorbongo.com

Facebook: Victor Bongo

Twitter: @BongoNation

Instagram: chefbongo