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Neighborhood Eats

Duck dishes at L.I.C. Market

Friday, July 20, 2012
Tags:
recipe, neighborhood eats, lauren glassberg
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Eyewitness News

LONG ISLAND CITY (WABC) -- L.I.C. Market named for Long Island City opened two years ago and as the name implies there's a market at this restaurant.

Here are some recipes that were featured on this week's Neighborhood Eats. Recipes
Slow Roasted Duck Hash (LIC Market) 4 Servings

  • 4 each Duck Legs, slow roasted & pulled of the bone
  • 2 cups Yukon Gold Potatoes (diced & parboiled)
  • 1 each LG Red Onion, sliced
  • 1 each Red Bell Pepper, sliced
  • 1 gal Dried Cherries
  • 6 ea Toasted Pine Nuts
  • ¼ cup Parsley, chopped
  • 8 each Eggs
  • To taste Salt & Pepper
  • 2 TBS Olive Oil

    1. Start by heating a large sauté pan over medium-high heat. When the pan is hot add the oil & diced potatoes. Let the potatoes start to brown before you move them. As each side of the potatoes starts to brown toss the pan to get even color.

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    2. Add the onions & peppers and sauté for about 2-3 minutes just until the peppers & onions soften.

    3. Add the duck meat & sauté for 2-3 minutes until the duck meat is just crispy on the outside.

    4. Add the pine nuts, dried cherries & parsley. Sauté for 2 minutes, season with salt and pepper.

    5. Finish the hash by topping with two fried eggs.

    Slow Roasted Duck Legs 4 Servings

  • 4 each Duck Legs
  • 1 each LG Spanish Onion, sliced
  • 2 each Carrots, peeled & large dice
  • 3 sprigs Thyme
  • To taste Salt & Pepper
  • 2 TBS Olive Oil

    1. Start by rubbing the duck legs with the fresh thyme. This will infuse a subtle savory flavor. Season with salt & pepper, drizzle with olive oil.

    2. Lay the onions & carrots on the bottom of a roasting pan. Season the vegetables with salt & pepper and drizzle with olive oil.

    3. Place the duck legs on top of the vegetables & cover with aluminum foil.

    4. Place the duck in a preheated 350F oven for 2 ½ hours.

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    Tags:
    recipe, neighborhood eats, lauren glassberg
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