Tuesday, September 15, 2020

The Secret Life of Teas Braised Duck Legs #BlendsBash #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Earlier this summer, my contact at The Book Club Cookbook emailed, offering me a few new spice blends to participate in their 2020 #BlendsBash. You betcha! 

photo from The Book Club Cookbook's Facebook page

Though I haven't read the book on which this blend was based - The Secret Life of Bees by Sue Monk Kidd - I selected The Secret Life of Teas (Smoked Tea Rub) because I am a nut for anything with lapsang souchong tea. Really. Its smokiness is one of my favorites.

Ingredients serves 4

When I think of lapsang souchong, I always think of duck...and crispy duck skin. I decided to use the spice in a braised duck dish.

  • 4 duck legs
  • 1 large onion, peeled and thickly sliced
  • 1/2 red bell pepper, thickly sliced
  • 1/2 green bell pepper, thickly sliced
  • 1 Tablespoon The Secret Life of Teas (Smoked Tea Rub)*
  • 1-1/2 cup stock, preferably homemade
  • 1/2 cup brewed lapsang souchong tea

*If you don't have this spice blend, the ingredients in this salt-free blend: granulated molasses, sea salt, lapsang souchong tea, demerara sugar, sesame seeds, paprika, garlic, black pepper, fennel, rosemary, and marjoram. You can use a combination of which ever of these you have in your spice cabinet.

Procedure

Preheat oven to 375 degrees Fahrenheit. In a Dutch oven, place duck legs, skin side down. Turn heat to medium. Cook for 6 to 7 minutes until the fat is rendered and the skin golden and crisped. Flip to the other side and cook for another 2 to 3 minutes.


Remove the duck to a plate. Place the onions and bell pepper in the same Dutch oven with the rendered duck fat in the bottom. Lay the browned duck pieces on top. 


Divide the spice blend between the four legs, approximately 3/4 teaspoon per leg then pour in the stock and brewed tea. Bring to a boil, cover, and place in the oven. Braise for 90 minutes.


Raise the temperature of the oven to 450 degrees Fahrenheit. Return the duck to the oven, uncovered and roast for 15 to 20 minutes until the duck is browned and the skin on top crispy.

To serve, plate the duck. Spoon the sauce on the side or over the top.

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*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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