DARK SAUCE with TOMAMI VEGAMI and CRISP DUCK LEGS
Ingredients for 4 persons
For the duck legs:
4-6 duck legs
Approx. 800 g goose fat (to be found in the supermarket refrigerated section, near the butter section)
For the sauce:
2 tbsp. oil
0,25 ml red wine (or alcohol-free red grape juice)
2 tbsp. cranberry jam
100 ml TOMAMI Vegami
10 g flour (Type 405)
40 g butter
This simple and spicy sauce goes well with any kind of poultry and / or roast meat – a basic sauce for versatile use – even for vegetarian dishes.
We recommend using confit duck legs.
Salt the duck legs generously the day before and leave them in the fridge overnight.
The next day, turn the oven up to 80 degrees. Heat up the goose fat in a small pot until bubbles start to rise. Put the legs in the fat, they need to fit in completely and be covered with the fat – fill up with a little oil if necessary. Again wait again until bubbles begin rise up. Put the pot on the 1st rail in the oven. Cook the duck legs for 3 hours. Then leave to cool in the fat or continue processing immediately.
The cooked legs will look grey and wrinkly – before serving put the well-drained duck legs onto a baking tray lined with baking paper, skin side up, and bake in the 220 degree hot oven. Bake in circulating air and with the grill switched on – within minutes the legs will become golden brown and crispy – this happens really fast, so stay near the over.
For the sauce, peel the onions, cut them into wedges and brown them in oil in a saucepan. Deglaze with red wine and bring to the boil. Stir in the cranberry jam and TOMAMI Vegami and fill up with 800 ml water. Simmer in the open pan for approx. 30 minutes.
Knead the butter with the flour. Puree the sauce and pass through a sieve. Put the sauce back in the saucepan, bring to the boil, stir in the flour/butter mixture, reduce and thicken the sauce. Season with salt to taste.
You can serve the duck legs and sauce with classic side dishes such as red cabbage and dumplings or potatoes.
The duck legs keep in the fridge in the cooled and hardened fat for 2-3 days. A real help, especially for planning in advance.
The sauce can be varied and refined, for example with a little crumbled gingerbread or a pinch of gingerbread seasoning, a dash of red port wine, enriched with green pepper. A dollop of cream will turn the dark sauce into a creamy sauce.
A recipe by Stevan Paul, a highly valued partner of TOMAMI, who has developed many delicious recipes for us. He originally trained as a chef, but has been writing about food for overs 20 years – culinary texts and columns, travel reports for magazines, such as Effilee, Süddeutsche Zeitung, DER FEINSCHMECKER and the Mixology magazine.
He is the author of numerous bestselling cookery books, most recently “Cooking: Really Good Cooking – Just Combine – Unlimited Possibilities ”.