Barham Family Farm Thai-Braised Duck Leg Lettuce Wrap with Shallot Soy Jalapeño - 2 of 3 Recipes by Chef Chad Tillman

July 21, 2021 • 0 comments

Barham Family Farm Thai-Braised Duck Leg Lettuce Wrap with Shallot Soy Jalapeño - 2 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
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  • Servings: 2-3




2 duck legs, quartered

Salt and pepper, to taste

3-4 kaffir lime leaves

1 (4-inch) piece lemongrass, bruised with the back of a knife

1 (2-inch) galangal, roughly chopped

2-3 cloves garlic

4 cups duck/chicken stock



3⁄4 cup vegetable oil

1⁄4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1⁄4 cup honey

1 shallot, minced

1 jalapeño, seeded and finely minced



Whole lettuce leaves

Shredded carrots

Cilantro sprigs

Lime wedges


Preheat oven to 350 degrees.

Season legs with salt and pepper. Place legs in a 9- by 13-inch baking dish. Add the lime leaves, lemongrass, galangal, garlic and cover with stock. Place in a 350-degree oven for approximately 1-1 1⁄2 hours until tender.

In a small mixing bowl, whisk together oil, vinegar, soy sauce, sesame oil, honey, shoot and jalapeño..

Shred duck leg meat. Place 2 tablespoons in the center of lettuce leaves, garnish with carrots and cilantro. Add a squeeze of lime juice and serve.