Bones_ Recipes, History, and Lore - Jennifer McLagan [74]
3. Lower the heat, add the chicken with any juices, cover, and simmer for 15 minutes. Uncover, turn the chicken pieces, and simmer uncovered for another 15 minutes. Tip the pan and skim off any excess oil.
4. Add the red pepper slices and cook uncovered for another 5 to 10 minutes, or until the chicken is cooked. Check the sauce; it probably won’t need any salt, but that will depend on your curry paste.
5. Sprinkle the curry with the basil leaves and serve with the lime wedges.
Duck Legs with Cumin, Turnips, and Green Olives
The popularity of duck breasts means there are lots of duck legs available. Not all of them can end up as confit. Use them in place of chicken, especially with an ingredient that cuts through their richness, such as olives and wine. Cumin seed adds an unusual spice note and, according to Indian authorities, it aids digestion, always a bonus with rich food. Prepare ahead and chill so the excess fat can easily be removed, then reheat the stew in the oven.
4 whole duck legs, about 12 ounces (350 g) each
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, sliced
2 teaspoons cumin seeds
2 garlic cloves, chopped
2 bay leaves
1 thyme sprig
5 flat-leaf parsley stems
1 cup (250 ml) dry red wine
1 cup (250 ml) Poultry Stock (page 130)
8 small cipollini or other small onions
4 medium turnips
12 large green olives, rinsed
1. Pat the duck legs dry. Prick the skin all over with a pin or sharp needle, then season with salt and pepper.
2. Preheat the oven to 300°F (150°C). In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add 2 of the duck legs, skin side down, and cook for 5 minutes, or until golden brown. Turn the legs and cook until brown on the second side, about 2 to 3 minutes. Transfer to a plate. Repeat with the other 2 legs.
3. Pour off all but 1 tablespoon of fat from the pot (keep this extra fat; it is delicious for cooking potatoes). Add the diced onion, carrot, and celery and cook, stirring, until softened and the onions begins to color, about 5 minutes. Add the cumin seeds, garlic, bay leaves, thyme sprig, and parsley stems and stir until you smell the cumin seeds toasting, about 30 seconds. Pour in the wine, and bring to a boil, deglazing the pot by scraping up the browned bits from the bottom. Boil until the wine is reduced by one-third.
4. Add the stock, ‘A teaspoon salt, and a good grinding of black pepper and return to a boil. Remove from the heat, add the duck legs, and cover with a damp piece of parchment paper and then the lid. Place in the oven and cook for 30 minutes.
5. While the legs are cooking, bring a medium saucepan of water to a boil. Add the small onions and blanch for 2 minutes, then refresh under cold running water. Peel the onions, leaving enough of the root intact so they will remain whole during cooking. Peel the turnips and cut them into quarters.
6. After the legs have cooked for 30 minutes, remove them from the pot and set aside. Stir the onions and turnips into the sauce, making sure they are submerged in the liquid, then place the legs on top of the vegetables. Cover with the parchment and lid again and place in the oven for 1 hour.
7. Smash the olives with the flat side of a knife blade and remove the pits. After the duck and vegetables have cooked for 1 hour, remove the lid and parchment paper and add the olives. Cook uncovered for 30 minutes longer, or until the duck is tender. Remove from the heat, transfer the duck legs to a dish, and allow to cool separately from the sauce.
8. Cover the sauce and the legs and refrigerate overnight.
9. About 1 hour before serving, preheat