Back from 3 days in the mountains, I needed to address some refrigerator issues; a bag of spinach, a tomato, a bell pepper, 1/2 of a red onion and parsnips.
I “stepped away” from the bacon and made a nice ragout with just the spinach, bell pepper, onion and tomato.
In an overflowing freezer, I grabbed the package closest to the door and got a nice duck leg surprise. Tajine? Yes.
Crispy Duck Legs with Spinach Ragout
2 duck legs, seasoned with salt, pepper and Jamaican allspice
1 tbsp ghee
1 lb parsnips, peeled and sliced
5 shallots, halved
2 large garlic cloves, coarsely chopped
2 bay leaves
5 sprigs fresh thyme
1 tsp salt
1/2 tsp pepper
1/2 cup chicken broth
1/2 cup white wine
In a skillet, brown the duck in the ghee, remove to a plate and set aside. Remove all but 1 1/2 tbsp fat from the skillet, add the parsnips, shallots, garlic, bay leaves, thyme, salt and pepper, then cook until the parsnips are lightly browned. Place the vegetables in the bottom of a tajine and pour the broth on top. Place the duck legs on top of the vegetables and pour over the white wine. Cover and roast in 400 F oven for 1 hour. Remove the cover and continue roasting for 20-30 minutes until the duck is crispy.
1 bell pepper, diced
2 garlic cloves, sliced
1/2 red onion, coarsely chopped
2 tbsp olive oil
1 bag baby spinach
1 tomato, seeded and diced
Salt and pepper
Saute the bell pepper, garlic and onion in the olive oil. Add the spinach and quickly cook until wilted. Remove from the flame and stir in the tomato, salt and pepper.