Duck and Porcini Mushroom Stuffing
For Braised Duck Legs:
4
EachDuck Legs, washed and patted dry (Chicken legs can be used if duck is not available)
EachDuck Legs, washed and patted dry (Chicken legs can be used if duck is not available) Sea Salt and Pepper1Ounce Dried porcini
Ounce Dried porcini2CupsBeer*
CupsBeer* 1Eachlarge Carrot, peeled and coarsely chopped
Eachlarge Carrot, peeled and coarsely chopped1EachYellow Onion, peeled and coarsely chopped
EachYellow Onion, peeled and coarsely chopped1EachCelery Stalk, coarsely chopped
EachCelery Stalk, coarsely chopped1/2 EachLeek, white part only, washed and coarsely chopped
Leek, white part only, washed and coarsely chopped4EachGarlic Cloves, peeled and chopped
EachGarlic Cloves, peeled and chopped4EachThyme Sprigs, fresh, leaves removed
EachThyme Sprigs, fresh, leaves removed2EachBay Leaves
EachBay Leaves4CupsChicken Stock, preferably homemade
CupsChicken Stock, preferably homemade Sea Salt and PepperTo Complete Stuffing:
1EachArtisanal Bread Round (I used a Pumpkin Seed Sourdough), Cubed
EachArtisanal Bread Round (I used a Pumpkin Seed Sourdough), Cubed4TBSPButter, unsalted
TBSPButter, unsalted1EachYellow Onion, peeled and coarsely chopped
EachYellow Onion, peeled and coarsely chopped1EachCelery Stalk, coarsely chopped
EachCelery Stalk, coarsely chopped1/2 EachLeek, white part only, washed and coarsely chopped
Leek, white part only, washed and coarsely chopped4EachGarlic Cloves, peeled and chopped
EachGarlic Cloves, peeled and chopped4EachThyme Sprigs, fresh, leaves removed
EachThyme Sprigs, fresh, leaves removed 1Bunch Sage, fresh, chopped
Bunch Sage, fresh, chopped Duck meat and braising liquid Sea Salt and PepperPreheat an oven to 350° F
Directions:
Heat your choice of beer in a separate sauce pan and add porcini mushrooms and let sit for 10 minutes, to re-hydrate the shrooms.Under cold water, rinse off the duck legs (check your local Asian Market for duck legs) and pat dry with paper towels. Season each with salt and pepper. Over medium heat, heat a 6-8 quart oven proof sauté or dutch oven pan for 3 minutes. Add duck legs, making sure that they are not touching. Cook for 3 minutes on each side, or until evenly browned. Remove from pat and set aside in a bowl or on a plate.Add onion, celery, leek, garlic and thyme to the same pan, seasoning with salt and pepper; using the duck fat that has rendered from the duck legs. Keep heat at medium and stir occasionally for 6-8 minutes or onions are transparent. Deglaze the pan with most of the beer (some dirt might be in the bottom of the pan, like yeast in a bottle and leave it behind) and mushrooms. Add bay leaves and chicken stock, cooked duck and juices from cooking. Bring to a simmer, cover with lid or aluminum foil and place in center of the oven for 3-4 hours or the duck is fork tender.
While the duck is cooking; prepare the remaining stuffing ingredients. Cube the bread of your choice and place into a large bowl. In another sauté pan over medium heat, add butter and melt. Add onions, celery, leeks and garlic and cook for 6-8 minutes. Remove from pan and add to the bread bowl. Add thyme and sage.Remove the pan from the oven, removing the duck legs. Strain the sauce into the bread bowl. Take the duck legs and remove all the meat from the bones. Shred this meat into bit size pieces and add to the bread bowl. Stir to combine and check moisture of the mixture. The stuffing should be moist, not wet. If needed add more stock or beer to reach this consistence. Check for seasoning, adding more salt and pepper if needed.
Take a rectangle casserole pan, and rub the inside with butter. Add the stuffing mix evenly and bake in 350° oven for 30-45 minutes or golden brown on top.*For the beer choice, I would recommend a brew that is more malty than hoppy, such as a Dubbel, Grand Cru, German Bock, Brown Ale, ESB, or stout. Think of the rich flavor of the duck, the earthiness of the mushrooms in this dish, use a beer that will bring out those flavors.
