World Coffee Importer and Distributor | Online Store | Selling coffee, ESE pods and machines - Noircafe.com

In this receipe, I have chosen Trucillo Special Bar coffee. Its intense aroma as well as it mild taste will definitly match flavoured poultry such as the duck.

• 4 duck legs
• 125 ml (1/2 cup) flowered honey
• 2 teaspoon Trucillo Spécial Bar coffee, finely grounded
• 1 1/2 teaspoon of  Worcestershire sauce
• 1/2 teaspoon dried fennel seeds
• 1/4teaspoon powdered ginger
• Olive oil

1. Lightly oil the bottom of an ovenable plate and place the duck legs.
2. Mix all the ingredients.
3. Whitewash, using a brush, the duck legs all over their surface.
4. Preheat oven to  200^oC / 400^oF  and cook for 15 minutes, turn over at half cooking time.
5. Turn over again and keep cooking for another 15 minutes, reducing oven temperature to 175^oC / 350^oF.
6. Check regularly the cooking, cook longer if necessary.
7. Tent the duck legs with foil to keep warm for 5 minutes. Serve.

• 1 small red-cabbage
• 2 medium onions
• 15 ml (1 tablespoon)granulated sugar
• 125 ml (1/2 cup)125 ml (1/2 tasse) d'eau
• 4 dried apricots
• 5 ml (1 teaspoon) powdered ginger
• 60 ml (1/4 cup) olive oil

• 15 ml (1 tablespoon) granulated sugar
• 5 ml (1 teaspoon) salt
• 45 ml (3 tablespoon) Xeres vinegar, or other

1. Cut the cabbage in four parts, take off the core (the big white part).
2. Thinly slice the cabbage and rince under cold water. Drain.
3. Put the thinly sliced cabbage in a slad bowl, add the marinade ingredients, toss, cover and put away in the fridge.

1. In a casserole, heat up the olive oil.
2. Peel and thinly slice the onions. Let them melt (avoid coloration) slowly in the casserole and toss regularly.
3. Meanwhile, drain the cabbage and cut the apricots in small cubes.
4. When the onions are cooked, add the cabbage, the apricots, the water, the wine and the sugar.
5. Cook slowly, uncovered, for 30 minutes, then 2 hours covered, stirring regularly.
6. Serve alonside the duck legs.

• To serve with a sauce, use the cooking juice once the duck is out of the oven and thaw with some Calvados or Sortilège.
• The duck legs and red-cabbage confit can be served with sautéed or mashed potatoes.

Tags: Actiomedia | coffee | coffee receipe | coffee recipe | Didier Girol | duck legs | duck tighs | receipe | recipe | red-cabbage confit | Special Bar | Trucillo | Trucillo Special Bar