Duck Drumettes Osso Buco Style

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Chef

Chef Gilles Moreau

INGREDIENTS

LEMON GREMOLATA

125 mL (1/2 cup) Flat Leaf Parsley, finely chopped

1 Lemon Zested

DUCK

1.5 kg (3 lbs) Duck Legs or Drumettes

30 mL (2 Tbsp) Olive Oil

1 Onion, chopped

30 mL (2 Tbsp) Garlic Clove, minced

125 mL (1/2 cup) White Wine

750 mL (3 cups) Chicken Stock

2 Bay Leaves

1 Carrot, diced

2 Celery Stalk, diced

3 mL (1/2 tsp) Salt or to taste

3 mL (1/2 tsp) Black Pepper or to taste

PASTA

500 g (1 lb) Pappardelle Pasta, dry

METHOD

  1. Make Gremolata: combine parsley and lemon zest. Set aside.
  2. Preheat the oven to 325 F.
  3. In a sauté pan, heat oil and brown the duck on both sides. Place in oven proof pan. Set aside.
  4. In the sauté pan, cook onion and garlic until soft. Add to duck.
  5. Add wine, broth, bay leaves, carrots, tomato and celery to duck.
  6. Cover and cook in oven for 2 hours.
  7. Flip the duck in the broth and cook another hour or until fork tender.
  8. Remove bay leaves, adjust seasoning.
  9. Serve with pappardelle pasta and sprinkle of Lemon Gremolata
  10. Makes 5-6 portions.