Alien Goop: Sweet & Savory Duck Delight
A playful fusion of tender beer-braised duck legs paired with a surprisingly delightful dessert mash-up of vanilla ice cream, cake crumbs, pecans, and tangy dill pickle, balanced by fresh dill for an out-of-this-world experience.
Ingredients
- 2 pieces duck legs
- 1 cup beer
- 1 slice cake (preferably plain or vanilla)
- 1 cup vanilla ice cream
- 1/3 cup pecans, chopped
- 1 dill pickle, finely diced
- 1 tablespoon fresh dill, chopped
- 1 cup ice cubes
- to taste salt and black pepper
Instructions
- Preheat oven to 325°F (165°C).
- Season the duck legs with salt and pepper. Place them in an ovenproof pan and pour the beer over to cover halfway.
- Cover the pan and braise the duck legs in the oven for about 75-90 minutes until tender and the skin is browned.
- Once cooked, remove duck legs and let rest. Skim any excess fat from the braising liquid and reduce it on the stove to a thicker sauce if desired.
- In a small bowl, crumble the cake slice into fine crumbs.
- In another bowl, combine the vanilla ice cream with the finely diced dill pickle and chopped pecans. Stir gently to combine into a chunky, creamy mixture.
- Add the fresh chopped dill into the ice cream mixture for an herby burst.
- To serve, place a duck leg on a plate and drizzle with some of the reduced beer sauce.
- Add a scoop of the dill pickle pecan ice cream mixture on the side and sprinkle with the cake crumbs for texture.
- Optionally, serve with a few ice cubes on the side to keep the unique dessert chilled and refreshing.
