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This dish was so amazing I had to blog about it. The world needs to know: braised duck leg in shallot-pear-raisinée sauce over cauliflower purée.
Wow!
Raisinée itself is pretty amazing, one of my favorite discoveries since moving the Switzerland, actually. In the fall, the juice from unbeautiful apples and pears is cooked over very low heat for “20 hours,” leading to one of it’s names en français, “vin cuit.” It’s also called raisinée probably due to this misnomer and the look similar to highly reduced wine.
Anyway, this dish was awesome.
Browned a few finely chopped shallots and the two duck legs in a pan, added thyme, salt, pepper. Once they were sufficiently browned, I added about half a cup raisinée, 1 cup water. Let it sizzle a bit, then transfer to a pan that can go in the oven. I then added a clove of young garlic and a pear, peeled and slices into large chunks. Let this bake for ~1 hour.
The side was cauliflower purée (1 small head plus two small potatoes, steaming for ~10 minutes the food processed) with two dollops creme fraiche, fresh parsley, and some young garlic.
Magic!! I just want to go swimming I the raisinée sauce! I will put it on everything!
