(Receta) Muslos y contramuslos de pato estofados

Ingredientes

20 lb. Duck Leg & Thigh, 8-12 oz.
1 1/2 gal. Water
6 Tbsp. Gordon Signature Roasted Chicken Base
1 lb. Jumbo Spanish Onion
2 Tbsp. Garlic, chopped
2 Tbsp. Trade East Whole Black Peppercorns
1 ct. Trade East Whole Bay Leaves
1 c. GFS Clear Canola Salad Oil
al gusto, sal marina del Mar de Oriente
al gusto: pimienta negra Trade East

Preparación de la receta

1. Pull off as much loose skin from the legs and thighs as possible, reserving it to make duck cracklings.

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

3. 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 2 4″ full-size stainless-steel hotel pans. Pour 3 qt. of warmed chicken stock over the duck in each pan. Cover the pan tightly with foil. Place in a 300°F convection for 2 1/2 to 3 hours, or until spoon tender. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.

4. Transfer the duck to 2″ full-size stainless-steel hotel pans. Set aside to cool. After the duck is cool enough to handle, pull the duck meat from the bones and skin. CCP: Product must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or less within 4 additional hours. Reserve bones for stock. Place the duck in a covered storage container. Label, date and refrigerate until needed. Picked yield will be about 7 1/2-8 lb. CCP: Refrigerate at 41°F, or below.