Justin Aprahamian's Braised Duck Leg Tacos

Recipes

Braised Duck Leg Tacos

By Justin Aprahamian

Now, you might have some ideas about how and what chefs eat. And a chef like Justin Aprahamian, who has owned Sanford since 2012 and, two years later, won a James Beard Award for Best Midwest Chef … boy, he must eat roasted quail and foie gras every day, right? Wrong. These two recipes show exactly what I mean. The first, his braised duck leg tacos, came from a place of great affection – the West Allis Farmers Market. Pretty literally. Aprahamian started making the tacos after buying a whole duck at the market. But it need not be a duck. Pork shoulder would be a fine substitution, but if you go with the meat choice as is, you won’t regret it, he says, adding, “All the steps – it’s worth it. If you make a big batch, freeze it.” You can even make it in steps and freeze parts for later use.

These tacos appear at Family Meal, at the restaurant, and at mealtime at home. Having your time in the evenings occupied by feeding other people doesn’t leave much room for family to sit down together for dinner regularly. But that’s where Aprahamian came from. That childhood table was the platform for simple things – grilled pork chops, chicken, rice pilaf. From the standpoint of untapped enjoyment, braised duck leg tacos could have fit right in.

Ingredients

Yield: 10-12 servings

Braised Duck Leg Tacos

6-8 duck legs

1 pound tomatillos, whole or cut in half

8 ounces of poblano peppers, cut into large pieces

1 pound onion, sliced 1/4 inch

1 jalapeño, (optionally remove seeds) rough-chopped

6 cloves of garlic, crushed

1 bunch cilantro, washed and rough-chopped

1 tablespoon whole coriander seed

1 cup white wine

2-3 cups stock (chicken or vegetable stock)

Tomatillo Salsa

1 pound tomatillos, chopped

1 large onion, sliced

2-3 jalapeños, chopped (ribs and seeds removed)

3 cloves of garlic, chopped

1 bunch of cilantro leaves, washed and coarsely chopped

2 limes, juiced (more to taste)

Olive oil for cooking

Salt and pepper to taste

Optional garnishes: pickled red onions, fresh cilantro, queso fresco, tomatillo salsa (recipe included)

Instructions

Braised Duck Leg Tacos

Prep time: 25 minutes

Total time: 3 1/2 hours

Preheat oven to 275 degrees.

Season the duck legs lightly with salt and pepper. In a large, heavy-bottom sauté pan, add 1-2 tablespoons olive oil and sauté the duck legs. It may be best to do so in batches to avoid overcrowding the pan. Remove the duck legs when the skin is crispy and golden brown. Move legs to an oven-safe baking dish and set aside.

In the same sauté pan, add 1-2 tablespoons of olive oil with tomatillos, poblano peppers, onion, jalapeño and crushed garlic. Sauté over medium-high heat for three to five minutes. You’re looking for a bit of char and light caramelization. Add the coriander seed and cilantro and cook for one more minute. Add the white wine to the sauté pan to deglaze. Bring to a boil, which cooks off the alcohol. Add 2 cups of stock and bring to a gentle simmer, then turn off the heat. Pour the contents of the sauté pan into a baking dish to cover the duck legs and add more stock if needed. Cover the baking dish with foil, leaving one corner slightly open. Braise for 2 1/2 to three hours in a 275-degree oven. Check for tenderness by inserting a skewer – it should have little resistance when removed from the duck leg. After the cooking is complete, remove the baking dish from the oven. Place the duck legs on a cutting board and set the baking dish aside – do not discard. Separate the meat from the bone and set it aside in a bowl. It should yield about 4 cups of meat. Discard the bones or save them to use for stock.

Revisit the baking dish – strain the vegetables from the stock. Set the vegetables aside. Pour the strained stock back into the sauté pan and reduce it down by about half. Pour the reduced stock and reserved vegetables into a blender and puree until smooth. Return the puree and meat to the sauté pan to incorporate all of it together. Gently warm on low heat. Serve in grilled tortillas and garnish as you like.

Tomatillo Salsa

Add 2 tablespoons olive oil to a large sauté pan on high heat. Add the tomatillos, onion and jalapeños, and cook for three to four minutes, trying to get a char on the tomatillos. Remove from the heat. Put in a food processor with lime, cilantro, salt and pepper. Pulse until coarsely chopped.

Bio

A Milwaukee native, Justin Aprahamian developed a love for cooking at a young age while working for his uncle’s catering company. After graduating from Waukesha County Technical College, he accepted a line cook position at Sanford Restaurant. In 2008, he became the chef de cuisine, leading to numerous awards and accolades, including the James Beard Award for “Best Chef Midwest” in 2014. He is known for his innovative use of local and seasonal ingredients, and his passion for creating delicious dishes that are both elegant and approachable. Aside from his work in the kitchen, he is also passionate about giving back to the community and supporting local food systems.

Justin Aprahamian

Sanford

Justin Aprahamian

Sanford

About Sanford

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