Braised Duck Legs by Chef Andrew LaRue

Sept. 28, 2011

‘Home Safe Home’ Gala to Feature Delectable Cuisine from 12 of Houston’s Most Distinguished Chefs The seventh annual ‘Home Safe Home’ gala, benefiting Aid to Victims of Domestic Abuse, will be held on Wednesday, October 5, 2011 from 6:30 p.m. – 9:00 p.m. The gourmet food, wine and cocktail tasting event will feature some of Houston’s elite chefs. Each chef will prepare three dishes to be paired with hand selected wines by Houston sommelier Antonio Gianola. Becca Cason Thrash and Dr. John Thrash will open up their legendary manse that Vanity Fair magazine has called “dazzling” for an evening of unforgettable fare and contributions. Individual tickets are $500 per person and must be purchased in advance. Tickets can be purchased by calling 713-715-6921 or at www.avda-tx.org. Domestic violence claims nearly 100 lives in the Houston area each year. These deaths are preventable with timely intervention. ‘Home Safe Home’ provides funding so that AVDA lawyers can take any case where the risk of fatality violence is high and the victim cannot afford a private lawyer.

Participating chefs include:

  • Mark Cox, Mark’s American Cuisine
  • Stacy Crowe-Simonson, Chez Nous
  • Robert Del Grande, RDG + Bar Annie
  • David Dennis, Le Mistral
  • Neal Cox, Olivette at The Houstonian
  • Mark Holley, Pesce
  • Michael Gaspard, formerly of Brassiere 19
  • Andrew La Rue, Abuso Catering
  • Philippe Schmit, Philippe’s Restaurant
  • John Sheely, Mockingbird Bistro
  • Kiran Verma, Kiran’s Houston

Chef Andrew LaRue shows food radio talk show host Cleverley Stone how to make a dish he will serve at the event:
Braised Duck Legs with Tasso Ham and Chive Cornbread.

Braised Duck Legs by Chef Andrew LaRue: MyFoxHOUSTON.com

For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)


Braised Duck Legs with Tasso Ham & Chive Corn Bread and Petite Fall Salad
Serves 2
Chef Andrew LaRue
Abuso Catering

Ingredients
For Braised Duck Legs
4 ea Duck Legs
1 Bunch of Thyme
1 cup diced Carrot
1 cup diced Onion
1 cup diced Celery
1 quart chicken Stock

For Corn Bread
1 Box of your favorite store brand mix
1 cup fine dice Tasso Ham
1/2 cup fine diced chives
2 tbsp Butter (soft or melted)

For Salad
1 bag of Baby Arugula
1 head of Fennel
1/2 Red Onion
1 head of Endive
2 tbsp Olive Oil
1/2 cup Red Wine Vinegar

For Sauce
2 cups Sherry Vinegar
2 tbsp Sugar
1 stick Butter

Directions
For the Duck Legs:
1. Rinse legs, pat dry and season with salt and pepper.
2. Heat sauté pan to medium heat and sear duck legs until brown on all sides.
3. Remove duck from pan and add the carrots, onions and celery in with the drippings from the duck and sauté until brown.
4. In an oven safe dish or pot, put the duck, vegetables, thyme and chicken stock in and cover tightly. Place this in an 350 F degree oven for 2.5 hours or until the meat easily separates from the bone.
5. Allow the duck to cool to a temperature that you can handle with your hands and pick the meat from the bone and reserve for later use while discarding the bones and skin.

For the Corn Bread:
1. Follow the directions for your favorite corn bread mix.
2. Before you remove it from the mixing bowl add the ham and the chives and mix into the corn bread and follow the directions on the package.
3. Allow the corn bread to cool and using shaped molds or just a knife cut the corn bread into portions.
4. Now spread the softened butter onto one side of the corn bread and griddle it in a sauté pan or cast iron pan until golden brown.

For the Salad:
1. Shave the fennel as thinly as possible using a slicer, knife or mandolin.
2. Julienne the red onion as thinly as possible and soak in the red wine vinegar for at least one hour then drain before using.
3. Pick individual leaves off the endive and julienne finely.
4. Toss all of these together with the baby arugula and toss with olive oil, salt and pepper.

For the Sauce:
1. Heat a small sauce pot and add the sherry vinegar and sugar and reduce it down about 75% or until it thickens like a syrup.
2. Remove from the heat and whisk in the butter one piece at a time.

To Serve:
1. Place the corn bread with the griddled side up in the middle of the plate.
2. Add the duck meat on top of the corn bread being careful to keep as much as we can on the corn bread.
3. Add a portion of salad to the top of that, again trying to keep the salad as best as we can on top of the duck.
4. Drizzle the sherry sauce over the salad, duck and corn bread. Then add any type of garnish or extra component that you like.

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