An original recipe from Bunteen of L’Apsara Restaurant in Quebec City, presented by his friend Mario Martel.

The Apsara dressing is a creation of Chef Mouy Youk Thau.

The combination of hot and cold, paired with the flavour of the mint salad, gives the whole dish a wonderfully exotic taste.

The duck legs can be made into confit in advance and kept for several days in the refrigerator.

As a garnish, I’ve added some quartered ground cherries (physalis) and incorporated some orange zest into the sauce.
  - Mario Martel

1. In an ovenproof skillet, brown the duck legs, skin side down, in the maple syrup and butter for about 15 minutes over low heat; turn;
2. add the orange juice and place into a 150° C (300° F) oven for about 10 minutes, basting often with the cooking juices;
3. remove the legs from the skillet;
4. deglaze by adding the balsamic vinegar and veal or duck stock to the cooking juices;
5. reduce until it reaches the desired consistency; strain.

Presentation

1. toss together the various leaves for the salad; arrange in tall bouquets on plates;
2. place the duck leg on top;
3. spoon the maple sauce over the duck and the Apsara dressing over the greens.