Cooking with Chef Oscar: Braised Duck Leg

Braised Duck Leg, Peruvian Garlic Rice with Corn, Pearl Onion & Cooking Jus & Marqués de Cáceres Crianza
Pairing Notes:
Crianza’s pretty red fruit profile along with its velvety palate pairs well with the chile’s spiciness, the corn’s sweetness, and the mouth-watering duck leg.
Recipe:
Sear 4 duck legs to render the fat.
Use some of the fat to sweat the vegetables (chopped onions, garlic, celery, carrot, bay leaf, and thyme). Once soft, add the chilies and stock, and bring to a boil.
Add the duck legs to the vegetables and cook on a medium-low flame until tender (45 minutes).
Boil water with garlic, oil, and salt. Mix with the rice and corn in an oven-proof baking dish with a lid. Bake for 45 minutes.
Blend your leftover vegetable cooking liquid.
Roast pearl onion in the leftover duck fat at 400 degrees for 20 minutes.
Serve the duck leg over the rice, and drizzle with the sauce.