Today I surfed, it was good but had to have been some of the coldest water in ages. All I could think about while surfing was how good a hot shower was going to be. Once I got home I was greeted by my brother who also had been surfing and who had just used literally every last drop of hot water. FML.... I waited about 10 minutes in hope that the water would heat up, and it did... but was short lived and lasted 20 seconds and was quickly substituted for ice water. I have frostbite. FML
Its that time of year again folks. Time to dust of your Crock Pots and... plug them in. Here is my favorite recipe for Mondays. Enjoy
1 1/2 to 2 pounds duck legs, skin-on, bone-in, rinsed and patted dry
1 tablespoon olive oil
1/4 cup dried porcini mushrooms, soaked, chopped, reserving liquid
1/2 cup dried cherries
4 cloves garlic
3 tablespoons apricot preserves
1/4 cup port wine
1 shallot, thinly sliced
16 sprigs fresh thyme, 8 whole, 8 chopped
2 bay leaves
salt and pepper
Season duck legs with coarse salt and freshly group pepper.
Lay a duck leg on your work surface, skin side down and “open”.
Place 1 teaspoon of mushrooms, 3-4 dried cherries, 2 sprigs of thyme and 1 clove of garlic on leg. Fold skin over filling and using butcher’s twine, firmly tie the duck leg closed. Repeat with each.
Heat olive oil in a sauté pan over medium heat. Sear duck legs until browned, 2-3 minutes per side. Transfer to slow cooker.
In a separate bowl, combine remaining mushrooms, 2 tablespoons reserved mushroom liquid (avoiding sediment), remaining cherries, 3 tablespoons apricot preserves, port, shallot, chopped thyme and bay leaves. Season and whisk to combine.
Pour port liquid over duck.
Cook on low for 6 hours, turning once or twice.
Remove duck from slow cooker. Remove twine from legs with kitchen sheers (be careful to remove all of twine).
Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid to settle and skim off fat. Add cherries, etc., back to skimmed liquid, adjust seasoning and pour over duck legs.