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2nd Annual
James Beard Foundation
Greens
TAPAS CHALLENGE
r e c i p e s

Crispy Duck Boregi
Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Adapted by StarChefs

Yield: 8 Servings

  • 6 duck legs
  • 1 cup white wine
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon sugar
  • Salt and Pepper to taste
  • ½ cup dried chick peas, soaked overnight
  • 1 baking potato, peeled and cut into 4
  • ¾ cup extra virgin olive oil
  • ½ cup currants
  • 4 sheets of country style or thick phyllo dough (available at Greek or middle eastern markets)

Pre-heat oven to 375 degrees. Trim duck legs slightly of excess fat. Season well on both sides, with salt, and place in a roasting pan with wine, sugar and spices. Add enough water to come half way up the duck legs. Cover twice with foil and braise for 1 ½-2 hours until duck meat falls off the bone when grabbed with a fork or a pair of tongs. Strain liquid off the braising liquid and allow duck legs and liquid to cool.

Meanwhile, in a saucepan, cover chickpeas with 4 cups of water and boil for about 20 minutes until really soft. Remove from the heat and season the water to taste with salt. Let stand for about 5 minutes to absorb the salt. Drain and set aside. Meanwhile in a separate saucepan, cover potato with water and simmer for about 20 minutes until tender. Drain immediately and push through a ricer. Place in a mixing bowl.

Puree chickpeas in a food processor with ½ cup extra virgin olive oil, salt & pepper, until smooth and creamy. Stir into the riced potatoes and re-season with salt and pepper.

Remove the duck meat from the bone and shred. Stir into the potato mixture. Skim the braising liquid. Place currants in a small bowl and add 1 cup of warm braising liquid to them. Let them plump and add the liquid and currants to the duck mixture. Check again for seasoning.

Cut each sheet of phyllo dough in half widthwise. Brush each half with some of the remaining ¼ cup of olive oil. Place duck filling in a straight skinny line on the bottom of each phyllo and fold in ends. Roll up like a cigar. Bake or deep fry.

Serve with a tahini sauce and/or some chopped fresh peeled and seeded tomatoes, seasoned with salt, pepper and olive oil.

   
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