Crispy Duck Boregi
Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Adapted by StarChefs

Yield: 8 Servings

• 6 duck legs
• 1 cup white wine
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon sugar
• Salt and Pepper to taste
• ½ cup dried chick peas, soaked overnight
• 1 baking potato, peeled and cut into 4
• ¾ cup extra virgin olive oil
• ½ cup currants
• 4 sheets of country style or thick phyllo dough (available at Greek or middle eastern markets)

Pre-heat oven to 375 degrees. Trim duck legs slightly of excess fat. Season well on both sides, with salt, and place in a roasting pan with wine, sugar and spices. Add enough water to come half way up the duck legs. Cover twice with foil and braise for 1 ½-2 hours until duck meat falls off the bone when grabbed with a fork or a pair of tongs. Strain liquid off the braising liquid and allow duck legs and liquid to cool.

Meanwhile, in a saucepan, cover chickpeas with 4 cups of water and boil for about 20 minutes until really soft. Remove from the heat and season the water to taste with salt. Let stand for about 5 minutes to absorb the salt. Drain and set aside. Meanwhile in a separate saucepan, cover potato with water and simmer for about 20 minutes until tender. Drain immediately and push through a ricer. Place in a mixing bowl.

Puree chickpeas in a food processor with ½ cup extra virgin olive oil, salt & pepper, until smooth and creamy. Stir into the riced potatoes and re-season with salt and pepper.

Remove the duck meat from the bone and shred. Stir into the potato mixture. Skim the braising liquid. Place currants in a small bowl and add 1 cup of warm braising liquid to them. Let them plump and add the liquid and currants to the duck mixture. Check again for seasoning.

Serve with a tahini sauce and/or some chopped fresh peeled and seeded tomatoes, seasoned with salt, pepper and olive oil.