Roast Duck Leg Williams

Roast Duck Leg Williams

To start, marinate 4 to 6 Duck legs or whole Ducks
Marinade: In Blender Combine
1 Cup of Orange Juice
2 Tbs. of Ginger
1 Clove of Garlic
1/4 Cup of Soy Sauce

Pour over Duck and Marinate for 2 to 4 hours in Fridge

Season duck with Salt and Pepper. Place on oiled Cooking Sheet and roast for 45 minutes at 350 Degrees

Vanilla and Star Anise Poached Pear

2 Cups Apple Juice
1/4 Vanilla Bean
1 Star Anise
1/2 Cinnamon Stick
6 Peppercorns

Peel and half Pears. Poach in above ingredients until tender (10 To 15 Minutes)
Remove Pears and reserve liquid to make sauce

Williams Duck Sauce

2 tbs. Olive Oil
1/2 Diced Onion
1 Small Carrot Diced
1 Celery Stalk Diced
2 Crushed Garlic Cloves
2 Cups Chicken Stock
1/8 Cup Apricot Preserves
1 Cup of Pear Poaching Liquid
1 Teas. Corn Starch
1/4 Cup Orange Juice
Pinch of Cayenne and Salt and Pepper to taste

Saute Onions, Carrot, Garlic, & Celery in Olive Oil until soft. Add Apricot Preserve and deglaze with Chicken Stock and Pear liquid. Simmer For 20 Minutes. Add more Chicken Stock if needed. Dissolve Corn Starch in orange juice. Add to sauce to bind up. Add salt and pepper, & cayenne to taste. Slice the Pears gently. Warm in sauce. Put over Duck Leg and then pour on the SAUCE!!!

Wine Pairing: Newton 2000 Unfiltered Napa Valley Merlot – blackberry jam, sweet currant & strawberry.