BRAISED DUCK WITH OLIVES
Provided by Jason Epstein
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
- Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
- Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
- Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
- To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.
BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES
Steps:
- Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
- Preheat the oven to 425°F.
- In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
- The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
- Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
- Variations
- · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
- · Substitute dry sherry for half the wine.
- · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
- · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.
BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS
Provided by Amanda Hesser
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
- Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
- Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.
CRISPY BRAISED DUCK LEGS
Make and share this Crispy Braised Duck Legs recipe from Food.com.
Provided by chia2160
Categories Duck
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
- When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
- Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
- Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.
Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4
CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES
Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.
Provided by Mark Bittman
Categories dinner, lunch, roasts, main course
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
- When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
- Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams
SLOW-COOKED DUCK LEGS WITH OLIVES
Unless you've made your own duck confit, you may never have cooked duck legs by themselves; but in many ways they're superior to both duck breasts and whole birds. They're quite lean, and just a quick trimming of the excess fat is all that's necessary. And, given proper cooking-that is, long, slow cooking-they become fork-tender and richly flavorful, reminiscent of some of the "lesser" cuts of beef and pork, like brisket and cheek. Finally, it's easy enough to cook enough legs for eight-which is hardly the case with whole duck!
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Trim all visible fat from the duck legs, then lay them in a large, broad skillet; they can overlap if necessary. Turn the heat to medium and add all the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low and cover.
- Cook, checking occasionally-the mixture should be bubbling gently when you remove the cover-until the duck is very tender, about 1 1/2 hours. Transfer the duck to a warm plate and cover (or put in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish, and serve.
SLOW-COOKED DUCK LEGS WITH OLIVES
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim all visible fat from the duck legs, then lay them in a large, broad skillet. They can overlap if necessary. Turn the heat to medium, and add the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low, and cover.
- Check the mixture occasionally. It should be bubbling gently. Cook until the duck is very tender, about 1 1/2 hours. Remove the duck to a warm plate, and cover (or place in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish with parsley if you like, and serve.
SPICE-RUBBED DUCK LEGS BRAISED WITH GREEN OLIVES AND CARROTS
Categories Duck Garlic Olive Onion Braise Broil Dinner Spice Brandy Carrot White Wine Winter Coriander Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings (plus leftovers)
Number Of Ingredients 17
Steps:
- Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.
- Preheat oven to 300°F. Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches. Transfer duck legs to roasting pan, skin side up. Pour fat from skillet. Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits. Add wine. Boil until liquid is reduced by half, about 3 minutes. Add broth; bring to boil. Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in 350°F oven 20 minutes.
- Preheat broiler. Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers). Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan. Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.
- Meanwhile, place duck legs under broiler until skin is crisp, about 4 minutes, watching carefully to prevent burning. Transfer to serving platter, spoon vegetable mixture around duck legs, drizzle sauce over, and serve.
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BRAISED DUCK LEGS WITH LEEKS - HUNTER ANGLER GARDENER …
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- Preheat oven to 325F. Get your tap water as hot as it will go and fill a small bowl with the hot water. Add the dried mushrooms, cover the bowl and let soak for 30 minutes. Salt duck legs and let them sit out at room temperature for 15 minutes.
- Heat the butter in a Dutch oven, brazier or a deep, oven-proof frying pan with a lid. Brown the duck or goose legs over medium-high heat. Take your time and get a good browning here. Once the legs are done, remove and set aside.
- While the duck legs are browning, remove the mushrooms from the soaking water and squeeze them dry. Chop finely. Pour the mushroom water through a paper towel into a bowl -- this filters out any dirt or debris. Save the mushroom water.
- Add the sliced leeks to the pan, which should now have lots of duck fat in it. Saute for 2 minutes, stirring often. Add the chopped mushrooms and cook over medium heat until you get a little color; you don't want anything charred. Add the bay leaves, thyme, caraway and a little salt.
SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE …
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- Preheat the oven to 475°. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.
- Meanwhile, in a large skillet, cook the backbone, neck and wing tips over low heat until well browned all over. Add the remaining chopped onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until it begins to brown, about 3 minutes. Add the white wine and bring to a boil. Add the water, chicken stock and sugar and simmer until reduced to 1 cup, about 1 hour. Strain the stock and skim the fat from the surface.
- When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.
- Strain the juices from the roasting pan into a saucepan and skim off the fat; boil the strained juices until reduced to 1/4 cup. Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.
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