Braised Duck Legs with Mustard Greens and Bok Choy
This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.
- 2 tbsp. juniper berries
- 1⁄2 piece star anise
- 1 tsp. dried green peppercorns
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. salt
- 1 large clove garlic, peeled and crushed
- 2 tbsp. white wine vinegar
- 4 duck legs, with thighs (about 2 lbs.)
- 1 lb. mustard greens, with stems
- 1 lb. bok choy
- 1 cup Enriched Duck Stock or Chicken Stock
- 4 medium red onions, cut into ½'' slices
- Grind juniper berries, anise, and peppercorns to a powder with a mortar and pestle and place in a bowl. Add nutmeg, salt, garlic, and vinegar and stir to form a paste. Rub duck legs well with paste, forcing some under the skin. Cover; refrigerate for 24 hours.
- Bring duck legs to room temperature. Preheat oven to 375°. Place duck legs skin side down in a large cast iron pan or ovenproof skillet. Oven-sear to a mahogany color, about 30 minutes. Remove duck legs from pan and discard fat. Wipe out pan.
- Reduce heat to 325°. Place mustard greens and bok choy in the same pan and add stock. Top vegetables with onions and duck legs. Cover tightly and cook until duck is tender, about 1½–2 hours.