Chef Debbie Gold
40 Sardines
Kansas City Chiefs

Ingredients
10 lbs duck drummets
10 garlic cloves, peeled and slightly crushed
10 shallots, peeled and chopped
3 sprig fresh thyme
1 fresh bay leaf
2-3 cups chicken stock
2 cups dry white wine
1 ½ cups California raisin paste
2 cups hazelnuts, toasted and chopped

Spice Rub
1 Tbsp dry mustard
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp ground star anise
2 tsp ground coriander
2 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground crushed red chili flake

Verjus California Raisin and Hazelnut Glaze
3 cups California raisin syrup
1/2 cup honey
1 ½ - 2 cups California golden raisins
3/4 cup chopped hazelnuts, toasted
3 Tbsp grated fresh ginger
3 tsp chopped crushed chili flake
1/4 cup chiffonade fresh cilantro leaves
4 cloves garlic, minced
1/4 - 1/2 cups verjus
1 lemon juiced
1/2 cup reduced braising liquid
Salt and pepper

Combine ingredients and reduce to a syrup consistency.

Procedure

1. Pat duck legs dry. Stir together spice rub in a small bowl and rub all over drummets.
   
2. Heat duck fat over moderately high heat until hot but not smoking in a large braising pan. Add drummets, sknin side down, until well browned. About 5 minutes. Do not over crowd pan. Cook drummets in batches if necessary so they are evenly browned. Turn legs over and sauté until undersides are browned, 2 more minutes. Transfer to paper towels to drain if cooking in batches. Remove fat from pan when there is more than about 2 tablespoons of fat from skillet.
   
3. Turn heat to medium-low. Add garlic, shallot, and herbs. Saute for 5 – 8 minutes.
   
4. Add California raisin paste. Mix paste in with vegetables. Replace any drummets that were removed from the pan.
5. Add white wine and reduce until wine is very syrupy but not burned.
   
6. Add enough stock so that most of each drummet is submerged.
   
7. Braised uncovered in a 350°F oven, until duck is tender. About 90 minutes.
   
8. Let drummets cool in liquid. When cool, remove duck and let cool on wire rack, uncovered overnight.
   
9. When ready to serve, bake in an 425°F oven for 20 minutes until drummets crisp back up. The drummets can also be fried or broiled.