I love the old pub names you can find and the history behind them. And I get a kick out of the signs. I can picture a pub named the Duck and Leek and there would be some historical story going back to the mists of time. Unlike my dish. It came about 2 days ago because I was in the mood for some leeks.
I’ve mentioned a few times this year that the garden has been a bit wonky. The growing aspect has been all over the place. The leeks are no exception. The previous years they have grown to be about 5 feet long and almost 3″ in diameter. Loads of meals but this year they are about 2 feet and about an inch in diameter. And we didn’t do anything different! Fortunately the flavour is still there. So I thought they would go well with the duck.
To prep I sliced and cleaned the leeks. Dirt gets in all the crevices of those little buggers!
Next I score the fat on the duck and season with salt and pepper. In a hot skillet I place the duck fat side down. Once there is a bit of a sear I turn the heat down to slowly render the fat.
Once it’s rendered enough turn and sear the meat side. Do this for the short sides as well so you’ll have to hold it with tongs. Remove to rest and keep it warm while the leeks are being cooked.
Next I drain about half the duck fat otherwise it would be overwhelming. I add about a tablespoon of butter to melt.
I chopped up about 4 cloves of garlic and sauteed them until they started to turn a little golden.
Toss in the leeks and saute until cooked.
While this cooks I slice the duck. This particular duck was a bit stubborn as it stayed on the rare side.
Easily fixed as I added the duck to the skillet with 1/2 cup of Pinot Grigio and simmered for a couple of minutes to reduce down and to just finish off the duck.
I cooked up some rice pilaf and served the duck and leek over the rice.
Got a thumbs up from the kids. And the dogs were thrilled because they got the excess duck fat. Happy campers all round!