Recipe: Braised Duck Legs & Thighs

Name: Recipe: Braised Duck Legs & Thighs
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1½ gal. Water
6 Tbsp. Gordon Signature Roasted Chicken Base
20 lb. Bone-In Duck Legs & Thighs
1 lb. Jumbo Spanish Onions, diced
to taste Kosher Salt
2 Tbsp. Chopped Garlic
to taste Trade East Ground Black Pepper
2 Tbsp. Trade East Black Peppercorns
1 Tbsp. Trade East Whole Bay Leaves
1 c. GFS Canola Salad Oil

Recipe Preparation

1. Bring the water, chicken base, onions, garlic, peppercorns and bay leaves to a boil. Simmer 3-4 minutes.

2. Use canola oil as needed. Season the duck with salt and pepper. Sear on both sides on an oiled, heated flat griddle or grill. Place the duck in two 4” stainless steel hotel pans. Pour 3 quarts of chicken stock over the duck in each pan. Cover the pan tightly with foil. Place in a 300°F oven for 2½-3 hours.

3. Transfer the duck to clean 2” stainless steel hotel pans. Side aside to cool. Pull the duck meat from the bones and skin. Place the duck in a covered storage container, label, date and refrigerate until needed.