Remember Richard Olney’s chicken braised with fennel? My plan for tonight was poussins baked with rice, fennel and lemons i made sometime ago. But at Wegmans little birds looked past their prime while duck legs were nice. Also time to finally try cooking with converted rice.
I sprinkled the duck skin with kosher salt and left them in the fridge for some time to draw out the moisture; then wiped and browned slowly skin down. Turned, added Meyer lemon wedges, crushed garlic and thyme sprigs, covered and put into the hot oven (400F) for 20 mins. In the meantime diced one bulb of fennel and cut into wedges another one, pan browned with more garlic, and crushed wild fennel seeds. Assembled the dish for the final stage of cooking: poured most of the duck fat out, mixed the rice with remaining fat and diced fennel, added 3cups of hot water and put duck legs and fennel wedges on top garnished with strips of Meyer lemon zest. Back into the oven (425F) covered, for some 20mins more, and then rest for 10mins, with a final broiling to brown the duck skin. Excellent, and i’m totally converted to converted rice.
and btw this is how poussins dish looked like: