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
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.