More on Bombay Club...

4 servings

Duck Legs

4 duck leg quarters
2 cups duck stock
2 shallots, chopped
1 clove garlic, chopped
1 rib celery, chopped
1 small carrot, chopped
1 bay leaf
Creole seasoning

Season duck legs, put in braising pan with vegetables and stock. Braise in 350 degree oven for about 2 hours.

Candied Yams

2 large sweet potatoes
2 quarts of water
2 tbsp.  salt
1 tbsp. cinnamon
1 tsp. allspice
½ tsp. coriander
½ cup brown sugar
½ cup white sugar
½ cup raisins
½ cup gold raisins
1 tbsp. cornstarch

Peel and cut sweet potatoes into eighths, boil in salted water until tender. Remove sweet potatoes and discard all but 2 cups of salted water. Place the 2 cups of reserved water back on stove—add all ingredients except the cornstarch and sweet potatoes. Mix the cornstarch with 2 tablespoons of water, then whisk into the boiling seasoned water to thicken. Add sweet potatoes and gently mix.

Mustard Greens

2 bunches of mustard greens
1 small onion,chopped
2 cloves garlic, minced
1 cup chicken stock
Salt and pepper to taste

Clean and chop mustard greens. Cook onions and garlic in olive oil until translucent, add greens and salt and pepper. Cook on low heat until greens are tender—use stock as needed.

Oyster Stuffing

1 large onion, chopped
3 ribs of celery, chopped
1 bell pepper, chopped
2 cloves of garlic, minced
1 bay leaf
1 tbsp. Creole seasoning
1 cup French bread crumbs
2 tbsp. butter
20 oysters in their liquor

Sauté onions, celery, bell peppers and garlic with butter until translucent. Add Creole seasoning, bay leaf and oyster liquor, reduce liquid until almost dry, add bread crumbs and oysters, cook until oysters curl, adjust seasoning.

Sage Demi-Glace

1 cup Trapiche Broquel Malbec
1 cup demi-glace
½ cup sage leaves

Reduce wine by half, add demi-glace and simmer for about five minutes. Add sage leaves; remove from heat and let steep for about five minutes. Strain and serve.

To assemble dish: Stuff braised duck leg with oyster stuffing, bake in 350 degree oven until hot. Place yams on plate, top with mustard greens and finish with sauce. Enjoy!

Add Comment