Recipe courtesy of Camion au Pied de Cochon.
Directions for: Maple BBQ Duck Leg
Ingredients
18 g coarse salt
12 duck drumsticks (about 3 1/3 lbs)
4 pints duck fat
1 medium onion
⅛ cup unsalted butter
1 oz brandy
2 oz white wine
16 oz PDC duck stock (use chicken stock as a substitute)
12 oz maple syrup
5 oz yellow mustard
16 oz egg white
2 cups flour
2 cups cornstarch
frying oil (canola or duck fat)
Directions
1. Sprinkle salt over duck legs and let brine over night in the fridge (12 hours). Remove duck legs from fridge and dust off any excess salt.
2. Preheat oven to 300F.
3. Melt duck fat in large oven-proof casserole dish. Submerge the drumsticks completely in the fat and cover with aluminum foil or a lid. Bake the drumsticks until tender, 3 to 4 hours. With just a little pressure from your finger the meat should pull away from the bone. Remove the pan from the oven and set aside at temperature until use again later in recipe.
4. Roast the diced onion in the butter. Deglaze with the brandy and let flamb until the alcohol has burned off. Add the white wine and reduce until evaporated. Add the duck stock and the maple syrup, and cook for 10 minutes over medium heat. Strain through a fine mesh chinois into a bowl to ensure sauce is smooth. Incorporate mustard to sauce.
5. Heat the duck fat to 375F. While the oil is heating up take drumsticks and dip them into the egg white and then into a mixture of the flour and cornstarch.
6. Fry the battered drumsticks in duck fat until crispy and golden (around 6 minutes). Dip the fried drumsticks into the sauce and then serve immediately.
See more: Comfort Food, Duck, Eggs/Dairy, Bake, Fry, Slow Cook
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